Have you just been dying to try some organic nopales, but feel a bit hesitant about cooking up a cactus leaf? Fear not! It’ll be easier than you think. This remarkable vegetable is loved for its lemony flavor and soft texture. Nopales have been used to improve digestion and metabolism, are praised for their high vitamin and mineral content, and can even be juiced raw into your next green drink.
For your basic nopales asados, just slice off the edges of the leaf and, to the best of your ability, each of the thorns. Nopales hold a lot of water, which make the cooked vegetable have a uniquely slimy texture. While not unpleasant, the sliminess can be mitigated by cutting small slits into the leaf, before pan-roasting over medium heat until toasty brown on both sides. Once done, cut the nopales into strips for some tacos, or dice them up to add to salsas, salads or anything!