How To Cook Nopales (No Sticky Texture!)

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)

Steps

1. 1

   Using a sharp knife, carefully hold the nopales by its stem with kitchen tongs or a kitchen towel and trim the edges off.

2. 2

   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.

3. 3

   Rinse under cold water.

4. 4

   Sliced nopales into strips or squares depending on how you’re going to prepare them.

5. 5

   Tip: make sure you leave as much flesh as possible. That will make the nopales less slimy when cooking them.

6. 6

   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.

7. 7

   Cool and store in an airtight container or use in your planned recipe.