Nopalitos – Nopales – Cactus Leaves Strips at Delimexico.com, Online Grocery Store for Authentic Mexican food & Chillies – Nopalitos / Nopales / Cactus Leaves Strips from Vallemex. La Costena Nopalitos
Pear cactus shoots, cooked. NOPALITOS OR NOPALES Nopalitos – Cactus, or Nopal, is a typical sight in the Mexican landscape. It is not strange that it should find its way into the local cuisine.
The use of Nopalitos has its origins in the Roman Catholic observance of serving meatless dishes during Lent; now they are a part of everyday cooking. The paddle, or tender pads, of the plant (called prickly pear in the U.S.) are eaten as a green vegetable in Mexico. The best young shoots are packed fresh, pickled or preserved. Sliced for convenience, their use lends itself to a variety of dishes, such as traditional nopalitos salad or soup. Combined with seafood, omelets, quiches, and casseroles, nopalitos adds a delicious and authentic flair.
You can use them in a variety of ways, our favourite is :
Ensalada de Nopalitos (Cactus Salad)
I N G R E D I E N T S
3 cups cooked nopales
3 tbsp chopped white onion
1/2 cup chopped cilantro
1/2 tsp dried Mexican oregano
2 tbsp fresh lime juice or vinegar
T O P P I N G
3 tomatoes, sliced
1/3 cup chopped cilantro
1/3 cup crumbled queso fresco or añejo or Monterey jack cheese
1/3 cup purple onion rings
3 canned chiles jalapeños en escabeche, cut into quarters lengthwise
1 avocado, peeled and sliced (optional)
romaine lettuce for the side of the serving platter
I N S T R U C T I O N S
1. Mix the nopalitos with the next four ingredients and set aside to season for 30 minutes. Stir well and adjust seasoning.
2. Spread the nopalitos over the platter about 1 1/2 inches deep. Decorate with the tomatoes slices and top with cilantro, cheese, onion rings, chile strips, and slices of avocado (if used).
3. Overlap the romaine leaves around the edges of the platter and serve at room temperature.