How to Cook Nopal: Mexican Ensalada de Nopales Recipe

Nopales are the edible pads of Opuntia ficus-indica, the prickly pear cactus. From the Nahuatl word nohpalli, nopales are a traditional side dish throughout Mexico that can be eaten raw or cooked. Nopales are featured in various Mexican recipes, where they are combined with tomatoes and cheese into a salad (ensalada de nopales), used as a taco filling or addition to salad tacos, or grilled and served with various accompaniments, from melty cheese to fresh salsa. Huevos con nopales, eggs with nopal, is a popular breakfast dish.

You can find fresh nopales in the produce section of Latin grocery stores or, depending on where you live, certain farmers’ markets. Prepared, diced nopal is sold in jars as “nopalitos.” Nopal is high in antioxidants and dietary fiber, rich in vitamin C and vitamin A, and contains minerals like manganese, calcium, and potassium.

Nopales peak in the spring, when the young, sweet cactus paddles are most tender. Here’s what to know when sourcing and preparing nopales:

1. 1. Paddles should be crisp and firm. When shopping for nopales, look for firm, bright-green paddles about the size of your hand, rather than thick, tough, or limp ones, which have likely lost their tenderness and flavor.
2. 2. Use a sharp knife, and wear gloves when de-thorning. Some Mexican markets sell de-thorned nopales, but if yours have thorns, removing them is straightforward. Simply lay the paddle flat on a cutting board and run the knife’s edge in both directions until the surface is smooth. Wear thick gloves, or hold the paddle in place with a pair of kitchen tongs.
   
3. 3. Salt the nopal. Like okra, nopales are mucilaginous. Their liquid adds a pleasing texture to some dishes and can act as a loose binding agent, but it can also be drained off if a crisper texture—closer to cooked green beans—is preferred. In a large mixing bowl, combine the cactus with sea salt and set aside for 1 hour to draw excess moisture. Rinse the cactus under cold water in a colander to remove any sliminess, then cut the paddle into strips or dice.