Nopales are the tear-shaped, hand-sized leaves or pads or "paddles" of the prickly pear cactus.
Nopalitos are nopales (pronounce no-PAH-les)--cactus spines removed--cut into bite-sized squares or strips.
To make nopalitos en salsa verde, steam or boil nopalitos until tender crunchy then re-cook in a sauce of puréed tomatillos, onion, garlic, cilantro, and jalapeño chiles boiled and simmered. Wrap the mix in a tortilla or serve with chips.
Nopalitos sautéed or steamed are a favorite served in omelets.
Grill nopales brushed with olive oil until soft and slightly charred, about 10 to 12 minutes on each side, and serve as a side vegetable with grilled steak or chicken.
Nopalitos cut into strips can be rolled in a flour or cornmeal batter and deep-fried like potatoes.
Nopales have the flavor and very subtle tartness of asparagus or green beans with a chewy texture. Young, thin pads are the most succulent and delicate flavored.
Nopales are the tear-shaped, hand-sized leaves or pads or "paddles" of the prickly pear cactus.
Nopalitos are nopales (pronounce no-PAH-les)--cactus spines removed--cut into bite-sized squares or strips.
To make nopalitos en salsa verde, steam or boil nopalitos until tender crunchy then re-cook in a sauce of puréed tomatillos, onion, garlic, cilantro, and jalapeño chiles boiled and simmered. Wrap the mix in a tortilla or serve with chips.
Nopalitos sautéed or steamed are a favorite served in omelets.
Grill nopales brushed with olive oil until soft and slightly charred, about 10 to 12 minutes on each side, and serve as a side vegetable with grilled steak or chicken.
Nopalitos cut into strips can be rolled in a flour or cornmeal batter and deep-fried like potatoes.
Nopales have the flavor and very subtle tartness of asparagus or green beans with a chewy texture. Young, thin pads are the most succulent and delicate flavored.