How to Cook Nopales (Cactus Paddles)

Steps

1. 1To Prepare the Nopales
2. 2Use knife (or potato peeler) to carefully remove knobs and thorns from paddles. Work inward, moving from end of nopales toward thick base using gentle sawing motion. Leave as much skin on paddles as possible.
3. 3Once knobs and thorns are removed, carefully trim paddles. Remove approximately ¼-inch from end of nopales and approximately ½-inch from thick base of nopales.
4. 4Wash trimmed nopales under running water, then slice paddles into strips or squares. Set aside.
5. 5For Boiled Nopales
6. 6Fill large pot with water and salt well. Add smashed garlic cloves to water and place pot over high heat. Bring water to boil.
7. 7Once liquid begins to boil rapidly, add prepared nopales to pot. Cover pot with lid and boil nopales 8 to 10 minutes or until paddles are tender and mucilage has seeped out.
8. 8Carefully pour liquid and nopales through colander or strainer. Rinse boiled nopales well under running water to remove any remaining mucilage, then enjoy as desired. See Notes for serving suggestions.
9. 9For Sweated Nopales
10. 10Heat medium skillet over medium-high heat. When skillet is hot, add 1 tablespoon neutral oil and swirl pan to coat. Heat oil until hot and shimmering, then add prepared nopales to skillet and generously sprinkle salt over.
11. 11Reduce heat to medium and cover skillet with lid. Let nopales cook, covered, 20 minutes, or until mucilage has evaporated.
12. 12Remove skillet from heat and use sweated nopales as desired.