Vegetarian
Nopalitos
These are sliced nopal cactus paddles, with a slightly tangy taste and a texture somewhere between green beans and bell pepper. Very popular in Mexico, they go with eggs or meat, or are made into a salad.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Remove the spines from the paddles using a paring knife, then rinse them and cut into strips about 1 cm wide.
- Bring a pan of salted water to the boil and plunge the strips in for 10 minutes to soften their slimy texture, then drain and rinse them.
- Heat the oil in a frying pan and sauté the sliced onion with the jalapeño and garlic for 3 minutes.
- Add the drained nopalitos and the diced tomato, then cook for 8 minutes over medium heat until the liquid reduces.
- Season, drizzle with lime juice and sprinkle with coriander. Serve warm with tortillas.
Variations and tips
Fresh salad. Cut the cooked nopalitos into cold cubes and mix them with tomato, onion, coriander and lime juice for a refreshing salad.
More ideas
Mexico
Mexico
Mexico
Mexico
Mexico
Mexico
Mexico
Mexico
Original Ecomely recipe.