Pickled Nopales Recipe

Nopales are a mainstay in mexican food, but if you don't live in the american southwest or california, they may be unfamiliar to you. You are, however, probably familiar with another part of the same cactus, the prickly pear. At best, perhaps you've had the canned variety, and if so, you may be loath to try these at home. The flesh of the nopal is mucilaginous, and if not handled correctly, they can turn into a slimy, gooey mess. In this preparation, salting leeches out some of the moisture of the pads, firming the flesh and abating the slimy texture. Pickling also helps with texture as well as flavor. Nopales are often enjoyed with eggs, but they really shine as a taco filling, either alongside strips of meat or as a vegetarian filling on their own. They can be used in salads. The firm bite of these nopales gives them a meaty texture and satisfying chew.