2 cups nopalitos (cactus) 4 Tbsp. olive oil
1/2 tsp. salt 1/4 cup white/yellow onion
1/4 red onion sliced 1 jar sliced mushrooms with juice
1 jar roasted red peppers with juice

Picking nopal: When picking your cactus paddles, make sure you wear protective gloves. Choose the cactus paddles that are smaller, thinner, and brighter than the rest.

Rinse cactus paddles under water, careful not to prick yourself with the thorns. Peel the dark bumps/thorns, trying not to peel off all of the outer dark-green skin. Lay the paddles flat on a chopping board and chop.

Next, add nopal, salt, and white/yellow onion to boiling water. Boil for approximately 10 to 15 minutes. Strain nopal and set aside.

After this… the creativity starts!

In a large skillet, add oil and sliced red onion. Cook over medium heat until tender, stirring with a wooden spoon. Then add nopal, mushrooms, and roasted red peppers and sauté for about 10 minutes.

Enjoy as an amazing side dish!

 

Recipe courtesy of Victoria Cappadona, of Cappadona Ranch

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