Cactus

Sautéed Cactus (Nopales) with Tomato, Serrano & Cilantro

A simple and authentic recipe that can be served hot or cold that celebrates the fresh flavour and nutritional benefits of Cactus pads (Nopales).

This vibrant dish can be paired with grilled meats, eggs, tacos or can be enjoyed on its own.

Ingredients:

• 5 fresh Cactus pads, cleaned, de-thorned and diced
• 1-2 small ripe tomatoes
• 1/4 onion, finely diced
• 1 serrano chile finely diced
• 1 tbsp extra virgin olive oil
  
• Fresh Cilantro (Coriander) chopped, to taste
• Sea salt and freshly ground pepper to taste

Directions:

Place the diced Cactus into a large sauté pan over medium heat. Add sea salt to taste and cook for approximately 10-15 minutes, stirring occasionally until the cactus becomes tender.

As the Cactus cooks, it will naturally release liquid. Once tender, carefully drain the cactus off of any excess liquid from the pan.

Add the EVOO, followed by the diced onion and serrano pepper. Saute for 2-4 minutes until the onion is translucent and the serrano is tender. Add the diced tomatoes and sauté for another 1-2 minutes, allowing the tomatoes to soften while retaining their freshness.

Remove the pan from the heat. Add the chopped cilantro and black pepper to taste and gently stir to combine.

Serve immediately as a nutritious side dish alongside grilled meats (fish, chicken, steak).

You may also have as a main meal chilled as a "salad" or add to scrambled eggs.

Note: Don't be concerned with the gel-like liquid released during cooking. This is completely normal and is drained before adding additional ingredients, resulting in a deliciously tender, fresh tasting dish.