How to Cook Cactus

Cactus is eaten in Mexico as much as cauliflower is eaten in the United States. The most common variety to cook or eat raw is Nopales or Prickly Pear, which is nearly spineless. Cactus can be added to almost any dish, raw or cooked. Its taste, when prepared boiled, has been compared to green beans. Follow these steps to cook cactus as a tasty filling for scrambled egg burritos.

Instructions

1. Choose a fresh young cactus leaf, about hand-sized and 3/8-inch thick. Remove the spines and nubs with a scrubbing pad. If you don't have a scrubbing pad, you can use a sharp knife.

2. Slice the cactus like French fries or cut into bite-sized pieces. Place it in a pot and cover it with cold water.

3. Bring the water to a boil. Lower the heat and simmer for 10 to 15 minutes.

4. Add a pinch of baking soda toward the end of cooking to help extract the "babas" or sticky liquid from inside the cactus. Remove from pan when done and drain excess water on paper towels.

5. Scramble eight eggs until soft and firm. Add cactus to the eggs and season with any desired spices. Roll up desired amount in a warm corn or flour tortilla.

Tips & Warnings

• Cactus eaten raw makes a great appetizer with salsa.

• Purchase Nopales already cut and prepared for cooking in Mexican markets and some grocery stores.

• Cultivated cactus ready for cooking can be purchased online.

• Cactus is high in vitamins A and C and phytochemicals.

• Make sure the Nopales leaf is young and fresh, no more than 3/8-inch thick. Older cactus is tough and fibrous.

• Do not cook cactus with the needles still in it.

Resources

• Read this Article in Spanish