RECIPEs

Before you begin: When harvesting/selecting your nopalitos for consumption it is important to pick young bright green pads. If your pad has spines, remove the spines with a peeler or paring knife before cooking. You can also remove the spines by rubbing them with butcher paper. Tacos de Nopal 1. Peel and dice the nopalitos (prickly pear cactus pads). 2. Boil diced nopales with salt for approximately 10 minutes. This process will remove the the thick sap. 3. Drain the boiled nopales and pan fry with peanut oil or olive oil. 4. Salt to taste. 5. Warm corn tortillas and fill with the fried nopalitos. 6. Add your choice of toppings: salsa, chile guajillo, cilantro, onions, queso cotija, and lime juice. Nopalito Salad 1. Peel and dice the nopalitos, avocado, tomato, onions, and cilantro. 2. Toss and mix in a bowl. 3. Salt and dress with an abundant amount of lime juice. 4. Serve fresh. Sorbet de Nopal 1. Boil 2 cups of water and 1 cup of sugar (or agave nectar). 2. Let the syrup cool. 3. Add the syrup into a blender with 1 nopal pad. 4. Blend and strain into a backing dish. 5. Place the backing dish into the freezer. 6. Every 30 minutes, stir the contents in the dish. 7. The Sorbet will be entirely frozen in about 2 hours. Agua de Tuna 1. De-spine the prickly pear fruit (also known as tunas). 2. Blend with water and agave nectar. 3. Strain and serve.