Salsa con Nopales

NOPALES

Nopal (beavertail cactus) in the wild

Beavertail cactus, called nopal in Mexico, is an exceptionally healthful food. Mexican folk healers (to whom food is medicine) prescribe nopales to aid circulation, and treat blood pressure and high blood sugar; it is thought to be particularly helpful for pregnant women. Cooked nopales have a firm, almost squeaky bite, rather like cooked green beans or okra. They may be slightly slimy when cut, but this off-putting texture goes away when cooked.
HOW TO EAT NOPALES
I love them mixed into this great salsa, which is as juicy, spicy and tomato-sweet as one could wish, with loads of satisfying crunch from white onion and crisp diced nopales. Serve with tostadas and a crumble of queso fresco, or serve as a complement to grilled meats, chicken or fish. It’s terrific tucked inside a corn masa quesadilla, or try a few spoonfuls stirred into your scrambled eggs, as they do in Mexico. It’s a great way to add nutrition along with flavor. Nopales strips are often served on mashed pinto beans with queso fresco, fresh tomatoes and onions on a large oval corn tortilla called a huarache.

PREPARATION

Nopales cleaned and ready for sale

Most Latin and Mexican markets sell nopal with the spines removed, and sometimes already cut into strips or diced. If you are lucky enough to be able to harvest your own (using gloves, of course) choose small, firm paddles. Lay them flat on the counter, holding the small end. Lay a chef’s knife, or other large sharp knife almost flat against the paddle, and scrape away from yourself. (A small curved machete is ideal for this, if you happen to have one.)Trim the edges to remove any spines. Cut into small cubes, between ¼ and ½ inch, and cook according to recipe directions.

SALSA con NOPALES
1 large fresh cactus paddle (nopal) spines removed
2 tablespoons olive oil
½ medium white onion, diced
2 cloves garlic, chopped
2 serrano chiles, sliced into rings
2 roma tomatoes, seeded and diced
½ teaspoon whole dried Mexican oregano
Kosher salt and black pepper to taste
2 teaspoons white vinegar or lime juice
1/4 bunch cilantro, stemmed and chopped

Dice the cleaned cactus into cubes of about 3/8 inch. Place in a small saucepan, cover with water and pinch of salt, and boil for 5 minutes. Drain, and rinse under cold water.

Nopalitos on the boil. They will be olive-green when cooked.

Heat the oil in a large sauté pan over medium-high heat. Add the onions, garlic and serranos. Cook, stirring until the onion is just starting to soften. Add the diced Nopales and sauté until they are crisp tender, about 2 minutes. Add the diced tomatoes and oregano cook, stirring, until the tomatoes are just warmed through. Season with a pinch of salt and freshly ground pepper. Stir in the cilantro immediately before serving.
ALTERNATE COOKING METHOD: STEAMING
Dice the nopales and place in a sauté pan large enough to hold in one layer. Add a small amount of water and bring to a boil. Cover , reduce heat and cook several minutes, stirring a few times. When the nopales are tender, remove the lid and cook and stir until dry.

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