How To Cook Nopales (No Sticky Texture!)

An oval plate with cubed cooked cactus paddles.

How To Cook Nopales (No Sticky Texture!)

Nopales (cactus paddles), in Mexican cuisine, are used for endless recipes: prepared cold, sautéed, fried and even roasted. Today you’ll learn all about nopales plus how to prep and cook them without the sticky texture.

Course Main Dish

Cuisine Mexican

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 16kcal

Author Ana Frias

Equipment

Medium pot
Shar knife

Ingredients

5 to 6 small to medium nopales paddles
¼ onion
1 garlic clove peeled
a handful of cilantro with stems
½ teaspoon kosher salt (or ¼ tsp table salt)

Instructions

Clean the cactus paddles

Using a sharp knife, carefully hold the nopales by its stem with kitchen tongs or a kitchen towel and trim the edges off.
5 to 6 small to medium nopales paddles
With the tip of the knife, scrape off its thorns. Then turn it to the other side and scrape down its stem until you get to the soft part.
Rinse under cold water.
Sliced nopales into strips or squares depending on how you’re going to prepare them.
Tip: make sure you leave as much flesh as possible. That will make the nopales less slimy when cooking them.

To cook the cactus

In a medium pot, add the cut nopales with the onion, garlic, salt and cilantro. Heat over medium and cook until the slimy juice has disappeared. About 13 to 15 minutes.
¼ onion, 1 garlic clove, a handful of cilantro with stems, ½ teaspoon kosher salt (or ¼ tsp table salt)
Cool and store in an airtight container or use in your planned recipe.

Nutrition