Photograph of the finished Tacos de nopales

Mexico · Taco lá xương rồng nướng Tacos de nopales

Tacos de nopales

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Nopal cactus leaves Nopal cactus leaves 3.1 lb
  • Photograph of Tortilla Tortilla 24
  • Photograph of Onion Onion 2
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 11.3 oz
  • Photograph of Tomato Tomato 8
  • Photograph of Jalapeños Jalapeños 8
  • Photograph of Coriander Coriander 3.5 oz
  • Photograph of Lime Lime 6
  • Photograph of Oil Oil ½ cup
  • Photograph of Salt Salt 0.7 oz

Method

  1. 1 Remove all the thorns and spines from the cactus leaves, then rinse them thoroughly several times.
  2. 2 Grill the whole leaves on a dry cast iron pan for 8 minutes on each side to remove the slime.
  3. 3 Dry baking is a better way to remove the slime than boiling, as boiling only converts the slime into water.
  4. 4 Cut the leaves into strips and sauté them with onions for 4 minutes until the cut surface is golden brown.
  5. 5 Mix seeded tomatoes, jalapeño, cilantro, and lemon juice to make a fresh sauce.
  6. 6 Heat the tortillas, then layer them with cactus, fresh dressing, and crumbled fresh cheese.

With an appliance

  • Oven 35 min

    Replace step 2: spray cactus leaf oil, place on the middle rack of the oven at 210 degrees for 12 minutes and flip after 6 minutes; the leaves will cook evenly, requiring less constant monitoring but without the thick smoke spots like a cast iron pan.

Start cooking