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Cactus Chillie
One should harvest the nopal cactus when the individual
leaf is young and fresh. The leaves will generally be hand
sized, they must have a glossy green sheen and be of
minimum thickness, about 3/8" thick. When the leaf has
grown too thick and has lost it's sheen it will be pithy inside.
The harvested nopal leaf must now be rid of glochids
(the hair-like tiny spines that still get in the skin) and the
green nubs that grow on the aeroles (the mole-like
protuberances).
These green nubs and glochids will remove easily with a
green scrubbing pad.
Once the leaf is prepared it is generally sliced french-fry
style, or diced into 3/8" dimensions for use in the various
recipes.
NOPALITOS CON CHILE (Cactus Chile)
2 lbs cleaned Nopales
1 Onion -- sliced 1/8" thick
1/8 cup Corn Oil or Olive Oil
2 jalapeno chilis
2 Chili Serrano
1/2 bulb garlic
1 Cup Cilantro
Salt to taste
Clean and dice nopales. Chop onion into similar
sized pieces and place in a large oiled skillet and
begin to fry. Add garlic and chilis and salt. Cover
and simmer until tender. Serve over diced and
toasted tortillas or bed of rice.
One should harvest the nopal cactus when the individual
leaf is young and fresh. The leaves will generally be hand
sized, they must have a glossy green sheen and be of
minimum thickness, about 3/8" thick. When the leaf has
grown too thick and has lost it's sheen it will be pithy inside.
The harvested nopal leaf must now be rid of glochids
(the hair-like tiny spines that still get in the skin) and the
green nubs that grow on the aeroles (the mole-like
protuberances).
These green nubs and glochids will remove easily with a
green scrubbing pad.
Once the leaf is prepared it is generally sliced french-fry
style, or diced into 3/8" dimensions for use in the various
recipes.
NOPALITOS CON CHILE (Cactus Chile)
2 lbs cleaned Nopales
1 Onion -- sliced 1/8" thick
1/8 cup Corn Oil or Olive Oil
2 jalapeno chilis
2 Chili Serrano
1/2 bulb garlic
1 Cup Cilantro
Salt to taste
Clean and dice nopales. Chop onion into similar
sized pieces and place in a large oiled skillet and
begin to fry. Add garlic and chilis and salt. Cover
and simmer until tender. Serve over diced and
toasted tortillas or bed of rice.
preferably whilst cooking 
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