The nopal is a cactus which is a very characteristic plant of Mexico. In fact, it is one of the most representative symbols of the country. Also known as the prickly pear, it has become one of the main crops in the area, as well as one of the bases of its cuisine. The nopal is rich in water, making up of between 90 and 92% of its composition. it is also very nutritious, as it has high amounts of calcium, magnesium, potassium and many vitamins.
However, when cooking nopales, we can find a very annoying problem. They produce a characteristic slime. Many people avoid its consumption because when cooking nopales this viscous liquid can become somewhat unpleasant. In this oneHOWTO article we show you how to get rid of cactus slime and the best tips for cooking this nutritious plant. You may also be interested in:
Let them stand in the pot you plan to cook them in, then once they are swimming in their slime, put them on the stove–DO NOT ADD ANY WATER or oil. just cook them in the slime, moving continuously until the slime is mostly cooked off and the color of the nopales has changed.
Lay the paddle flat on a chopping board and trim about ¼ inch off the edges and about ½ inch of the thick base. Then slice in any shape or size, or keep it whole if it will be grilled or asada or used as a mounting base. I usually cut them into little squares and rectangles as I mostly use them for salads and soups.
First, to choose them, you want paddles that are bright green and although soft, not limp. The smaller the paddle the more tender it will be, but large ones are delicious too.
To clean them, if it’s your first time, you may want to use plastic gloves. Rinse under cold water being careful with the thorns. Nopales are persnickety, their thorns are almost invisible, but a good clue is that wherever there is a bump there may be a thorn. Then, using a vegetable peeler or small sharp knife, pretty much as if they were asparagus, peel away the bumps and thorns, you may want to lean the nopales against a chopping board, and then rinse again. No need to peel off all of the outer dark green skin, in fact, try to keep as much as you can.
Cleaning and cooking nopales can seem challenging if you are not familiar with the ingredient. Truth is, cleaning them, can be a bit daunting at first. That’s why I CANNOT wait for cleaned and diced fresh nopales to be readily available in grocery stores here in the US, just like they are in Mexico. But while that happens, let me give you some tricks.
My favorite way to cook them, aside from grilling them, is to sear them in a skillet with a bit of oil for a few minutes and then let them cook covered until all of that liquid comes out, then uncover until all that liquid cooks off. Pretty much like cooking mushrooms. Not only does it work, but it also adds a nice seared flavor with merely any oil and you don’t have to drain and rinse many times. See below for precise directions, and give it a go!
Tricks to remove cactus slime
If the mucilage of the nopales is especially unpleasant to you, dont worry. Here are the best tricks to get rid of the slime from cooking cactus:
This would be the method to follow if you wonder how to get rid of slime from raw nopales. Using coarse salt we can eliminate that unpleasant viscous liquid that comes off the plant. The procedure is the same as desalting other vegetables, as you might do with aubergines:
- Cut the nopales into pieces of a size to your liking.
- Place them in dish and cover with a decent amount of salt.
- After about 20 minutes to half an hour, remove them and clean them with cold water.
- You will see how the slime comes off easily.
It is the safest and easiest way to remove all the slime from cactus. The only drawback is that it is not suitable for dishes with raw nopal, only in cooked preparations.
- As in the previous trick, leave the nopales to soak in salt for half an hour. After that time, rinse them in plenty of cold water.
- Then cook them in boiling water.
- You will see that the slime continues to come out of the nopales.
Also, you can put them in a pan to fry instead of boiling them. The slime will come off, but dont be alarmed, because it will disappear with the heat in a few minutes.
HOW TO COOK NOPALES / CACTUS ( NOT SLIMY)
FAQ
Why are nopales slimy?
Do you rinse nopales after boiling?
Can you cook nopales without slicing?
Grilling nopales whole, without slicing or scoring, can also be done — it just slows down how long they take 1 to minutes longer to cook. Slice or chop nopales to desired size. Place chopped nopales in water with about a tablespoon of salt and boil them for about 10 to 15 minutes. Once the nopales have changed color they are good to go!
How do you eat slicing nopales in a crock pot?
Dicing is great for quick veggie side dishes, and slicing is great for eating in tacos and salads. Step 3: Cook in boiling water until tender. Add the fresh cut nopales to a medium pot and fill it with enough water to cover them. Add in a little salt and bring it to a boil over high heat.
How do you cook raw nopales?
Slice or chop nopales to desired size. Place chopped nopales in water with about a tablespoon of salt and boil them for about 10 to 15 minutes. Once the nopales have changed color they are good to go! Drain and, if you wish, rinse them in cold water. When are nopales in season? What do nopales taste like? Can you eat raw nopales?
How do you remove slime from nopales?
Some people add a splash of vinegar or a pinch of baking soda to the boiling water to prevent excess slime. You can experiment with this if you’d like. Once cooked, drain the nopales using a colander or sieve, rinse them under cold water to cool them down, and stop the cooking process.