Cactus leaves are considered a delicacy in Mexican cuisine.
The leaf or pad of a prickly-pear cactus has long been a delicacy in Mexico, where it is commonly known as nopales or nopalitos. Its popularity has spread into Texas and beyond as an appetizer or side dish. A good way to cook the cactus leaf is to grill it over hot coals and serve with chicken or steak fajitas, where its tart flavor serves as a complement to the meat, chiles and onions.
Instructions
1. Use the vegetable peeler to remove all the "eyes" where the spines grow out of the pad. Wear gloves to protect your hands from the spines.
2. Use the knife to trim the edges of the pad. Also cut off the ends where the stem enters the pad, and remove any dry or bruised areas. The remaining flesh should be firm.
3. Hold the pad under running water, and scrub with the vegetable scrubber to remove the sticky sap and any remaining spines.
4. Cut the pad into bite-sized pieces. Place the pieces on a hot grill, and brush with olive oil.
5. Cook for 10 to 12 minutes per side, brushing occasionally with olive oil.
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