In the Kitchen with Sigona’s Featuring: Nopales
Cooked nopales — also known as cactus pad, paddles or leaves — have a citrusy note, making them a delicious addition to diced salads packed with vegetables.
Following are a couple recipe featuring nopales, including one from our own Edith Abad who has been part of the Sigona’s crew for 17 years.
We sell nopales that are cleaned and ready for use. They come to us free of the thorns that grow on cactus so you don’t have to worry about cleaning them yourself.
According to Specialtyproduce.com, Nopales is an excellent source of vitamin A, C and B. The leaves also are packed with antioxidant and anti-inflammatory properties due to high concentrations of the bioflavonoid quercetin. Nopales are also effective in stabilizing the blood glucose levels in patients who consumed moderated amounts daily.
Robbie Sigona’s Produce Tips for Nopales
- Choose young pads as they are more succulent and have a more delicate flavor
- Choose nopales that are medium to dark green
- Look for solid leaves with no soft, cracked, wrinkles or bruised spots
- Use within a few days after purchase
- To store, wrap the pads in paper towels and put the bundle in a plastic bag to be refrigerated. Nopales do not last very long, so either use them right away or dice and keep them in the freezer.
Edith’s Spring Fiesta Nopales Salad (Ensalada de Nopales con Queso Fresco)
Ingredients
Ingredients:
- 2 nopales cactus paddles, diced (or sliced, per personal preference, see note)
- 1 large tomato diced
- 1/4 of a large white onion diced
- 1 bunch cilantro leaves chopped, stems discarded
- 1 jalapeño or serrano pepper diced
- Juice of 1 lime to taste
- Salt to taste
- Crumbled Queso Fresco as much as desired
Instructions
Cook’s note: Nopales can be sliced or diced. Diced nopales are easier to eat with tortilla chips. Whether slicing or dicing, Nopales can get slimy, so Edith suggests that you dice the cactus and put it in the freezer for at least 1 day before using in recipes. This is not only good for reducing the slime factor, but for easier meal prep at the end of the day.
- Bring a medium pot of water to a boil. Add salt and the diced cactus. Allow to cook for about 4 minutes or until the cactus is a darker green. Drain and put in an ice bath or rinse under cold water. Set aside.
- In a large bowl, stir together the tomato, pepper, onion and cilantro. Fold in the nopales then add the lime juice and salt. Mix well and refrigerate for at least 1 hour before serving.
- Just before serving, stir the salad and top with Queso Fresco. Serve chilled.
Notes
Huevos con Nopales
~ Eggs with Cactus ~
This classic Mexican dish happens to be one of Robbie Sigona’s favorite ways to eat nopales. It’s a simple, protein-packed way to enjoy this veggie, which touts numerous nutritious vitamins, including iron, calcium and potassium. To make this dish dairy-free, use only olive oil and leave out the milk and the cheese. Serves 2 to 4.
Ingredients:
- 1 fresh nopal (cactus paddle/leaf), thorns and edges removed (nopales are available cleaned at Sigona’s)
- 1 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil
- A pinch or two red pepper flakes
- 1 Tbsp butter or preferred cooking fat
- 4 eggs, beaten
- 1 Tbsp milk, if desired
- A couple Tbsp crumbled queso fresco, if desired
- Salt and pepper, to taste
- Fresh cilantro, for garnish and serving
Directions: Slice and dice the nopales into 1/2-inch cubes. Optional step: Boil the cubes in salted water for about 8 to minutes, covered, or until they’ve started to take on a yellowish tint, before sautéing; this helps eliminate some of the stickiness.
Add olive oil to a medium skillet over medium heat. Add the diced nopales and a pinch of red pepper flakes; season with salt. Pan roast/sauté for 8 to 10 minutes until crisp-tender, stirring frequently. The nopales will release their juices, which will cook off, as the pieces turn an olive color. Remove nopales to a plate and set aside.
In a medium bowl, whisk together the eggs and milk, if using.
Melt butter (or more oil) in a medium skillet over medium-low heat. Add beaten eggs and allow to sit for a minute or two before stirring. Season with salt and pepper, and continue stirring and cooking until the eggs are set. Fold in the cheese, if using, and then add the nopales. Fold the mixture together for about 1 minute.
Transfer eggs to a serving dish. Sprinkle with a little more cheese, if desired, and garnish with cilantro. Serve immediately.
Ensalada de Nopales con Frijoles
~ Mexican-Style Cactus Salad with Beans ~
Cooked nopales — cactus paddles or leaves — have a citrusy note, making them a delicious addition to diced salads packed with vegetables. You can add other veggies to this dish, such as some cucumber or radish, to give it some extra crunch. Serves 4 to 6.
Ingredients:
- 2 fresh nopales (cactus paddles/leaves), thorns and edges removed (nopales are available cleaned at Sigona’s)
- 1 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil
- 2 cups grape tomatoes, halved
- 2 cups (or one can) drained black beans
- 1/2 red onion, diced
- 1/2 cup fresh cilantro, roughly chopped (stems are ok, but leaves are best)
- Fresh lime juice, a couple teaspoons, to taste
- Salt and pepper to taste
- 1 avocado, peeled, halved and sliced lengthwise
- Optional additions: diced cucumber, sliced radish, roasted corn
- Optional: crumbled queso fresco
Directions: Slice and dice the nopales into 1/2-inch cubes. Optional step: Boil the cubes in salted water for about 8 to minutes, covered, or until they’ve started to take on a yellowish tint, before sautéing; this helps eliminate some of the stickiness.
Add olive oil to a medium skillet over medium heat. Add the diced nopales and season with salt. Pan roast/sauté for 8 to 10 minutes, stirring frequently, until crisp-tender. The nopales will release their juices, which will cook off, as the pieces turn an olive color. Remove nopales to a plate and set aside.
In a large bowl, mix together the tomatoes, beans, red onion and cilantro. Add any other veggies you’re adding at this time, such as radish or roasted corn. Fold in the nopales and lime juice. Taste, season with salt, pepper and more lime juice, if necessary.
Top salad with avocado just before serving. Sprinkle salad with queso fresco, if desired.
