Nopales (Prickly Pear Cactus Pads)

“When we were growing up on Washington Street, a big family of nine children, Mom and Dad worked hard to feed all of us. My father always brought home flour, beans, rice and other needed staples. We never went hungry. We had some prickly pear cactus growing along our back fence (called nopales in Spanish). Mom would cook them often for our meals. She would serve them with scrambled eggs or just plain like a green vegetable, but mostly with red chili gravy — using flour, powdered red chili, and water, browning the flour a little, then, adding the chili powder and water, salt, pepper and garlic. And with beans and tortillas, that was quite a meal.” – Anita (Vidal) Rosales

Prickly Pear Catcus pads, small and green

Oil

1 onion, chopped

Minced garlic to taste

Scrape the thorns off both sides of the cactus pad with a knife. Wash pads and cut into 1/2-inch sized pieces.

Cook in a pot of salted, boiling water for 30 minutes. Drain cactus pads.

Heat oil in a frying pan. Brown the cactus pads, and add onion and garlic.