In Mexico, nopales (prickly pear cacti) are mixed with tomatoes into a bright salad and spooned into tortillas with creamy goat cheese and fresh salsa.
By Rita Garcia
Serves 4-6
The most popular way to enjoy nopales is as a taco, and preparing it is simple. You don’t have to look around for a cactus farm in the heart of the Mexican desert to find the perfect nopal cactus. Instead, stop by a local Mexican or specialty grocery store and buy a pack of 4 to 6 harvested, washed nopal pads. The first thing you notice when you slice into a nopal is its sticky, gooey texture. Rest assured; this will dissolve when cooking.
INGREDIENTS
For the nopales:
4-6 fresh nopal (cactus) pads
6 large ripe tomatoes, diced
½ onion, diced
½ cup coriander, chopped
salt and pepper
juice of two limes
For the salsa roja:
2 boxes cherry tomatoes
1 serrano pepper, diced
2 garlic cloves, peeled and chopped
salt and pepper
For the salsa verde:
6 ripe tomatillos (green tomatoes), husked, washed and sliced horizontally
1 serrano pepper, halved
2 unpeeled garlic cloves
½ onion, diced
¼ cup fresh coriander, chopped
salt and pepper
1 small lime
To assemble the tacos:
1 package of corn or flour tortillas (12 count)
one round of fresh goat cheese (175g-225g/6-8oz)
Method
Step 1
Make the nopales. Cut the nopales vertically in strips and then cut again horizontally. Put in a pot, cover with water and bring to a boil. Boil on medium-high heat uncovered for about 10 minutes, or until the nopales are tender and the mucilage (a gelatinous sticky substance) has seeped out. Pay attention as the mucilage may begin to foam and spill over. If that happens, lower the heat. Drain and let cool.
Step 2
Once the nopales are cool, place in a large bowl and add the tomatoes, onion and coriander, and season with salt and pepper to taste. Sprinkle with fresh lime juice.
Step 3
Make the salsa roja. Bring a medium saucepan of water to a boil. Add the tomatoes and serrano pepper and boil over medium-high heat under tender, roughly 7-10 minutes. Drain and add the tomatoes to a bowl.
Step 4
Remove the seeds from the serrano pepper (leave some if you want extra spice). Dice and add to the tomatoes. Use a mortar and pestle (or blend briefly in a food processor) to mash the tomatoes with the serrano pepper. Add the garlic to taste and season with salt and pepper. Add water if you prefer more liquid in your salsa.
Step 5
Make the salsa verde. Light your oven’s grill (broiler). Place the tomatillos in a baking dish, skin-side up. Add the serrano pepper and garlic, and roast under the grill for 10-12 minutes. Remove when the skins are turning black in colour.
Step 6
Remove the seeds from the serrano pepper (leave some if you want extra spice) and peel the garlic. Toss the tomatillos, serrano pepper and garlic in a mixing bowl and crush everything together with a mortar and pestle (or blend briefly in a food processor). You may add a minced fresh serrano pepper if you prefer more spice.
Step 7
Add the onion, coriander, salt and pepper, and squeeze over fresh lime juice to taste.
Step 8
Assemble the tacos in tortillas with the ensalada de nopales, goat cheese and the salsa of your choice.
