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Cook'n in Mexico |
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__Handling and Preparing Cactus |
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Print this Recipe (Nopales) The whole oval paddles of the prickly pear cactus are called nopales and nopalitos when cut into strips or squares. They are used extensively in many parts of Mexico, especially in the north and central regions. Cactus is often boiled, sautéed, or grilled and used in salads, with eggs, or as a taco filling. Cactus has a mild pleasant flavor and texture somewhat like green beans. The common cactus sold in outdoor markets has thin paddles with spines or thorns attached. Look for small paddles that are firm and not limp or wrinkled. Wear thick protective gloves when handling fresh cactus, even with the species cultivated to have fewer spines, for there will still be some almost hair-like spines to scrape off. Before cooking, put on gloves, then cut off the blunt end and trim about one-quarter inch off the outside edge of the paddle. Shave off the thorns with a vegetable peeler, or thin sharp knife. The paddles will keep fresh in the refrigerator, sealed in a plastic bag up to 3 days, or cut into squares or strips and use as needed. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
04- Techniques 02- Ingredients for the Mexican Pantry 01- Introduction 03- Kitchen Equipment 05- Menus 06- Mexican Cooking Glossary 07- Mail-Order Sources for Ingredients 08- About Author __Roasting, Peeling and Seeding Fresh Chiles __Roasting Tomatoes __Toasting Dried Chiles __Toasting Dried Herbs and Spices __Toasting Nuts and Seeds __Grinding, Blending, and Frying __Using Banana Leaves __Using Fresh Cactus Paddles __Pressing Tortillas __Hot Tamales For Every Taste __Handling and Preparing Cactus __Chicharrón, a National Snack __Fried Corn Tortilla Chips and Strips __Moles with Poultry __Making Beans Easier to Digest __Pan Tip for Baking Bread __Mexican Chocolate |
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