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Adapted from Deleites de la Cocina Mexicana by Maria Luisa Urdaneta.
Nopales--fresh cactus paddles--taste like a cross between asparagus and broccoli.
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Adapted from Deleites de la Cocina Mexicana by Maria Luisa Urdaneta.
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Rachel Potachel
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Nopales--fresh cactus paddles--taste like a cross between asparagus and broccoli.
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Health JUNE 2002
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Bring one gallon of water to a boil in a large pot. Add baking soda and salt. Cut the nopales across the grain into 1/4-inch strips, then cut these into 1/2-inch pieces. Add the nopales to the boiling water. When they are soft and still green, after ...
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www.epicurean.com
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Nice mexican cactus salad
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Salvador Vilchis
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Yummy. Different and oh so good.
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chefmeow
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For the best flavor, choose small- to medium-sized beets that are firm. Just before cooking, wash beets gently so as not to pierce the skin, which would result in the loss of color and nutrients. Peel the beets after they are cooked and cooled. The skin comes off very easily. Nopales, or fresh cactus, is the fleshy, paddle-shaped stem of the prickly pear cactus. All varieties of prickly pear are edible, but it is best to look for a medium-sized variety that is relatively spineless (this is probably what you would get in the United States anyway). What we see growing in the southwestern part of the United States are generally thick-skinned, low-growing varieties that are not particularly tasty. Nopales are very common in Mexico and are beginning to have more of a presence in the States, as they are very healthy.
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Susan Curtis and Nicole Curtis Ammerman
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Nopales Con Huevos Y Serranos
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Recipes Network