Nopales, or cactus paddles, are an authentic (and delicious!) Mexican ingredient, but they can be somewhat intimidating – they are prickly cacti, after all! Not to worry, though. This "How To" guide will make you a pro!
Remove any spines on the nopales by running a sharp paring knife against the grain of the spines.
Cut away the outer edge and then slice off the base of the nopal.
You can now eat the nopales raw, or choose your favorite cooking method.
Cooking Option 1: How to Grill Nopales
Slice and score the nopales, keeping base intact.
Generously sprinkle nopales with salt.
Cook nopales on a griddle pan or grill on medium-high for 4-5 minutes per side. Feel free to cook longer if you do not want to see any baba
Cooking Option 2: How to Boil Nopales
Chop or slice the cactus paddles into bite-size pieces or strips.
Place in a medium pot with salt, and fill with water until all the cactus paddles are covered.
Bring to a boil over high heat. Reduce heat to medium, cover with a lid, and cook for 10-15 minutes, once the nopales have changed color they are good to go.
Drain and, if you wish, rinse them in cold water.
Eat plain or saute in olive oil. (See post above for nopales recipes.)
Notes
I often buy nopales at a local Latin grocery store. Fresh and spineless nopales can even be purchased online! If you want the health benefits but don’t want to take the time to prep and cook nopales, you also reach for jarred nopales.How to pick good nopales at the store:Picking good, fresh nopales is pretty easy. You want paddles that are bright green and flexible, but not floppy. The skin should not have any wrinkles, as this can indicate the cactus has been on the shelf for too long.As a general rule, opt for paddles that are about the size of your hand or smaller. They should be less than eight inches in length (about the length of the tip of your pinky to the tip of your thumb with an outstretched hand). If you reach for larger nopales, you run the risk of getting a stringy and tough piece.Peak cactus season is from spring to late fall. They are not only likely to be fresher and tastier during this time, but also cheaper to boot!Recipes Using Nopales: