RECIPE: Grilled Nopalitos with Herbs and Cotija

Native to Mexico and prevalent throughout the Southwest and California, the prickly pear or nopal cactus, Opuntia ficus-indica, is a stunning drought-hearty landscaping plant, natural barbed-wire fence, and a source of nutritious food – both pads and fruit are edible. Inside the prickly pads lies a cooling, mucilaginous flesh with flavor akin to green beans. In Mexico, “nopalitos” are often prepared grilled and served in tacos, boiled and marinated with garlic, herbs, and crumbly cheese, or scrambled with eggs.

The following is an excerpt fromm The Occidental Arts and Ecology Center Cookbook by Olivia Rathbone. It has been adapted for the web.

Grilled Nopalitos with Herbs and Cotija

Serves 4-6

2 cactus pads, de-spined and peeled
1 clove garlic, crushed
3 tablespoons chopped parsley or cilantro
1 tablespoon chopped fresh oregano
2 tablespoons fresh lemon juice or 1 1/2 tablespoons lime juice
2 tablespoons olive oil
1/3 cup crumbled feta or cotija cheese (optional)

Harvest cactus pads in the late winter or early spring after the rains have saturated deep into the soil and the cactus is fully hydrated and juicy. Choose the young, green tender pads from this year’s growth, not the older callused ones. Handle cactus pads with thick leather gloves – they are armed with long stiff needles as well as inconspicuous little hairs that will insinuate themselves into your skin and clothing if you aren’t careful.

For small, young tender pads, simply peel off the spines with a vegetable peeler. For larger ones, remove the spines using an old-fashioned potato peeler equipped with a sharp nose at the end for digging out the eyes. Dig out each of the follicles at the base of the spines all over the pad. Once the spines have been dug out, rinse the pad and use the peeler or a sharp knife of needed to remove some or all of the outer skin if it seems tough.

Slice the pad in five or so “fingers” that run down the length of the pad but remain intact at the end, resembling the giant slimy green hand of an alien. Brush lightly with olive oil and grill on medium-hot coals until cooked through and slightly charred. Remove from the heat, slice off the strips, and dice. Toss with garlic, herbs, lemon juice, and oil. Top with crumbly cheese such as feta or cotija. Serve in tacos or with scrambled eggs in a breakfast burrito.

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