Description
This is my go-to method for cooking nopales. It removes excess sliminess (called baba) and leaves them perfectly tender and flavorful. Ideal for use in recipes throughout this site or your own creations.
Ingredients
Scale
- 3 pounds cleaned and chopped nopales
- 1 cup fresh cilantro sprigs
- 2 garlic cloves
- ¼ white onion
- 1 teaspoon salt
Instructions
- In a large pot, combine the chopped nopales, cilantro, garlic, onion, and salt. Cover with a lid.
- Cook over medium-low heat for 30 minutes, stirring occasionally.
- Remove the lid and cook for another 10 minutes. The nopales will release their own liquid and begin to simmer rapidly.
- Drain and rinse under cold water to stop the cooking and reduce sliminess.
- Let cool completely before storing in a glass container with a lid.
Notes
Cooked nopales will keep in the fridge for about 5 days. Add them to your morning huevos, lunchtime tacos, or serve chilled with tomatoes and onion for a quick cactus salad.