Hi you all, in regards to cooking nopales, the "leaves" of the
cactus, the method described will work fine, as will grilling.
To my palate a better way to prepare them is to carefully remove the
spines by cutting them off just underneath and parallel to the skins.
then cut into thin strips. Bring (Water with some garlic and onion
in it) 3 or 4 times the volume of the cleaned, sliced nopalitos to
boil, add nopalitos and simmer them for between 5 and ten minutes.
Drain and mix them with some diced garlic and onion that has been
sauteed in olive oil. MMMMMMM. The boiling makes them tenderer
without any slimyness.
The FRUIT is called a Tuna, and is what the name prickly pear is
from. It must be de-skinned we used to use fire and slide the skins
off by hand, I cant remember, Fruits can be jellied or made into
syrup or jam. I dont remember if Nana ever froze them.
I Reckon net cookbooks got preparation instructions for the jelly.
thanks for the reminder, I just ahd Nopales at Ranas in Spring Valley
sunday, my compdre oscar's method above is even better thatn my nanas!
a --- In papercreters@yahoogroups.com, "yabetcha2005"
<rhdesigns@...> wrote:
>
> A few years back, when they were restoring the Mission San Xavier
> here in Tucson, they were largely unsuccessful at repairing the
> stucco protecting the adobe underneath.
>
> They tried all sorts of high tech materials, but they just wouldn't
> work.
>
> An old Mexican adobero was brought in, and he started mixing up a
> concoction that seemed to work. The magic ingredient...
>
> Prickly Pear
>
> Turns out it was the same stuff they used back when they built the
> church 220 years ago.
>
> So those of you that choose to use it - leave a little note so that
> the owners in 2208 will know what the heck to use to fix it.
>
> Or they can look up the great-great-great-great-great-great-
> grandchild of that adobero.
>
> Depending on where you live, it is just the start of the Nopalito
> season. Prickly Pear send up new pads in the spring. The older pads
> are woody and inedible - perfect for papercrete plaster.
>
> But the tender new pads are real good eats. Peel the spines off,
cut
> into strips, and stir fry with some tomatoes, garlic, and onions.
> Squeeze in a little limon and throw into a fresh handmade tortilla.
> mmmmmm...
>
> Next fall we can harvest the Prickly Pear fruit.
>
> Who says we don't have seasons here in the desert. ;o)
>
> Randy
>
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