Nopales or nopalitos are the leaves or pads of the opuntia or prickly pear cactus and are very popular throughout Mexico. They have a tart taste with a texture rather like string beans and are used in stews, soups, salads, and with eggs. In New Mexico as well as in Mexico, they are sold fresh, spines removed, and peeled. They are then diced or cut in strips, simmered in salted water until tender, and then drained and rinsed. This is an important step as they can be “slippery” like okra. If you can’t find them fresh, they are readily available in jars or cans.
Ingredients
Dressing
- 3 tbsp olive oil
- 2 tbsp cider vinegar
- 2 tbsp crushed red chile
- 1 tsp dried oregano, Mexican preferred
- 1 tsp dried marjoram
- 1 clove garlic, minced
Servings: servings
Instructions
- Combine all the ingredients for the dressing and whisk to mix. Allow the dressing to sit at room temperature for an hour to blend the flavors.
- Tear the spinach into bite-sized pieces and put into a salad bowl. Add the nopalitos, onion, radishes, and cheese. Drizzle the dressing over the top and toss to mix.
- Garnish with the avocado and serve.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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