Nopales Taco Topping (Prickly Pear Cactus)

When spending time in Mexico City, a common ingredient you will see in a variety of dishes is nopales or prickly pear cactus leaves. One of my favorite ways I've had nopales is as a topping for taco. Today, I visited Mercado Medellin (where I first had them) for another taste and then recreated them in the kitchen for all of you.

Nopales Recipe

Ingredients:

  • Canola or vegetable oil

  • 5 chiles de arbol

  • 2 pieces nopales (cactus), cleaned of spikes and sliced

  • 1/2 white onion, sliced

  • 2 bay leaves

  • Pinch of mexican oregano

  • Coarse kosher salt

Method:

  1. Heat a cast iron or comal over medium high heat and add a thin layer of oil.

  2. Add the whole chiles to the pan and lightly toast, be careful not to burn them. Remove and set aside. Turn the heat to medium.

  3. Add the nopales and saute for 10-15 until the sliminess is gone.

  4. Add in the sliced onion, bay leaves, oregano, and pinch of salt. Saute for another 5 minutes. Add in the toasted chiles and cook for one more minute.

  5. Transfer the nopales mixture to a bowl to use as a topping for tacos, quesadillas, or anything you can think of.

Ethan Chlebowski