Of Course You Like Cactus (Cactus Tacos with Salsa Verde)

This one is for Bunny, who already knows all about how to cook cactus.

Cactus paddles, Nopales in Spanish, probably aren’t on your every day menu.  They have an interesting flavor, somewhere between asparagus and summer squash with a little lime tossed in.  Serve cactus to guests.  Watch them squirm a bit, and then wait for the congratulations.  This is something that has a good flavor and is healthy.  100 grams have 16 calories.  Cactus is high in vitamins A, B and C.  Don’t believe the claim that nopales will automatically lower your blood sugar.  Diabetes is not that simple.  Always buy fresh instead of the canned variety that taste just like the can they came in. 

You may think that cactus would be difficult to find, however that’s not the case.  Produce Junction has them, about 8 paddles for $2.00, enough for a mound of tacos.  Also, all those little bodegas that have recently opened will carry them, along with tomatillos and a wide variety of fresh and dried chiles.  Do yourself a favor, stop in to browse.  Normally the proprietors are very willing to help.

The paddles can be cooked ahead, then reheated and served at a later time.  They also go well with pico de gallo and can also be served in a salad with chopped tomatoes, red onions, cucumbers, cilantro and a lime/garlic dressing. Serve as suggested below or with cheese and fresh radishes.

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Grilled Cactus Paddle Tacos with Salsa Verde (serves 6)

6 cactus paddles

12 6-inch corn tortillas

3 tbs. olive oil

1 tsp. chili powder

juice of 1 lime

1 clove garlic, chopped

salt and black pepper       

Put a large stock pot filled with 1 gallon of salted water on the stove and bring it to a boil as you clean the cactus. 

Trim the tough outside edge of the cactus paddles, including the stem at the bottom.  With the back of a knife, scrape away any needles on the surface.  Rinse the paddles under cold running water.

When the water has boiled, put the cactus paddles in the pot, reduce the heat to medium and simmer uncovered for 20 minutes or until the cactus is cooked through, but still firm.  Remove the cactus from the water and while still hot marinate them in a sauce made of the olive oil, chili powder, lime juice, garlic, salt and black pepper.  Refrigerate for at least an hour.  Overnight would be better.   

Salsa Verde

1 lb. tomatillos, paper husk removed

2 tbs. olive oil

1/2 tsp. chili powder

1/2 tsp. cumin powder

2 cloves garlic, chopped

salt and black pepper

Put a large stock pot filled with 1 gallon of salted water on the stove and bring it to a boil.  Boil the tomatillos until they are soft, about ten minutes.  Drain the water and put the tomatillos in a large mixing bowl. 

While the tomatillos are still hot, mix in the remaining ingredients.  With a potato masher or a large spoon, mash the salsa until all the ingredients are incorporated.  It can be as fine or as coarse as you like.  Refrigerate for at least an hour.  Overnight would be better.   

To assemble the tacos you will need the marinated cactus, 12 corn tortillas, 2 cups of shredded iceberg lettuce and the Salsa Verde. 

1.      On a griddle or a large ungreased pan, quickly cook the tortillas for 20 seconds on each side.  As they finish cooking, keep them warm in a covered container just large enough to hold them.

2.      In a large pan greased with olive oil or on a charcoal grill, quickly reheat the cactus paddles.  This will only take 2 minutes.

3.      Quickly transfer the cactus to a cutting board.  Slice the paddles into 1/4- inch strips. 

4.      Place some of the cactus strips onto each warmed tortilla, top with shredded iceberg lettuce and a spoonful of Salsa Verde.

*Cactus paddles can also be grilled whole without boiling.  Brush with olive oil and cook 15 minutes on each side.