Verified answer

you could cut them into strips then across... so they're little squares and boil them... you can rinse them.. then you can make them in different ways... you can mix them in eggs (scrambled) or a good way is to mix them with little chunks of cooked meat and red sauce or something like that. you can also make a "pico de gallo" sort of thing where you dice tomatoes, onions, and cilantro and mix them in then add lime and sauce and serve with meat or any dish... like you would serve salsa... they taste a little tart, but really they're not bad tasting :)

Nopali

it is great against diabetes raw in the liquidiser as a drink

you can grill it like green pepper

Or

Cut it in thin strips and boil it like string beans

or raw with vinegar in the salad

it has a green bean taste

and is very healthy

I like it stirfried with mushrooms and then under the grill with cheese

In mexico many people cut it into little cubes and use it in omeletters ,with chili and tomatoe

Select small or medium sized, firm pads. Make sure the pads you select are not wrinkled, soggy or too soft. These pads (or paddles) are modified branches, which range in color from pale to dark green. They also contain sharp, thorny needles, which are modified leaves.

These, thorny needles must be removed with a knife or vegetable peeler before cooking. Remove any nodules, the thick stem, and trim the edges off of the pads as well. Make sure you wear rubber or leather gloves when handling Nopales to avoid injury from the thorny needles.

Wash thoroughly and follow the recipe instructions below. Nopales can be tightly wrapped and stored in a refrigerator for one to two weeks.

Nopales on The Grill

Prepare the cactus pads as described in the preparation section above. Once you have removed the needles, nodules and thoroughly washed the pads, they are ready for the grill. Cook each pad for approximately 10 to 12 minutes on each side. While grilling, brush each side of the cactus pad with olive oil or a flavored oil of your choice. Pepper or garlic-flavored oil are often used on grilled Nopales.

Scrambled Nopales

1 or 2 cactus pads

8 Eggs

1/4 lb. of cheese (your choice)

salt & pepper to taste

Prepare the cactus pads as described in the preparation section above. Once you have removed the needles, nodules and thoroughly washed the pads, slice into bite-size pieces. Sauté the sliced pads in a small amount of butter for 5 minutes. Remove from the heat and set aside. Beat the eggs in a mixing bowl; add shredded cheese and the sautéed cactus pieces. Pour the egg mixture into a skillet and scramble. Serve warm with salt and pepper to taste.

Nopales Rellenos (Stuffed Cactus Pads)

12 tender cactus pads

3 cups of water

6 slices of Machego or Panela cheese

1/4 onion, thinly sliced lengthwise

1 clove of garlic

Salt to taste

1/2 cup of flour

4 eggs, separated

1 1/2 cups vegetable or olive oil

1 can of tomato sauce (12 ounces)

Prepare the cactus pads as described in the preparation section above. Once you have removed the needles, nodules and thoroughly washed the ads, boil in 3 cups of water with the garlic, onion, and salt. Drain.

On each of 6 cactus pads place a slice of cheese and 3 to 4 pieces of onion. Top with another cactus pad, secure with wooden toothpicks and coat with flour.

Beat the egg whites until stiff peaks form, then add the yolks and beat for 1 to 2 minutes more to create a batter.

Heat the oil in a frying pan, dip the stuffed cactus pads into the egg batter and fry until golden on both sides. Drain on paper towels.

Serve drenched with cooked tomato sauce.

Nopales Salsa

1 lb. cleaned cactus pads

1/2 lb. tomatillos

1 small white onion

2 garlic cloves

2 poblano peppers

1/2 tsp. of salt

2 tsp.of fresh lime juice

1/2 tsp.of cumin

2 Tbs. cilantro

Prepare the cactus pads as described in the preparation section above. Once you have removed the needles, nodules and thoroughly washed the pads, grill for about 7 minutes on each side. Slice the grilled pads into strips. Place tomatillos, cubed onions and garlic in a baking dish, then cook in a 450-degree oven for 20-25 minutes. Roast poblanos on grill or under the broiler, then peel them and remove the seeds. Place all ingredients in a blender and mix until well chopped. A little water may be needed to moisten the salsa. Serve chilled with chips or use to season tacos, burritos or other Mexican dishes.

I've eaten cactus once, in Boston, and locally (SoCal) in a burrito. It always tastes great.

I'm going to try one of these recipes soon. Thanks for a wonderful suggestion.

you boil it