* 12 oz (4 medium sized paddles) Nopales Cactus
* 2 tbsp Grapeseed Oil
* 1 tsp Taco Seasoning
* 1 lb Tomatillos, cubed
* 2 large Jalapenos, chopped
* 1 tbsp Fresh Ginger, minced
* 4 cloves Garlic
* 1/4 Red Onion, chopped
* 1 tbsp Grapeseed Oil
* 1 tbsp Lime Juice
* 1/4 tsp Coriander
* 1/4 tsp Cumin
* 1 tsp Fennel Seeds
* 2 Avocados, cubed
As a new resident of California, I was impressed and excited to see fresh cactus at the grocery stores. I tried a few different recipes, and so far this one is my favorite. I will post more as I experiment with cactus!
If you bought your cactus paddles already de-spined, all you need to do is rinse them. If they have spines, take a razor blade and carefully cut off the spines and the eyeholes. Then rinse. Preheat your oven to broil.
Pour 2 tbsp grapeseed oil in a bowl. Add the taco seasoning and mix. You may use olive oil or vegetable oil if you prefer. I have started cooking with grapeseed oil because it is thinner, has a high smoke point, and a more neutral flavor compared to olive oil. It's great for dressings and for high-heat cooking. I still use olive oil in certain dishes, but I am really loving grapeseed oil for projects like this.
Brush the oil and seasoning onto both sides of the cactus paddles. Make sure you are using a pan that has holes and a drip pan for underneath. Because cacti are succulents, they will ooze a syrupy liquid while cooking; much like when you pinch an aloe vera plant. Broil the paddles for 5-7 minutes on each side.
Place the pan in the fridge to cool while you chop your veggies. I let mine chill for about 2 hours before working with them. I think as long as they are cool to the touch they'll work just fine.
Put the tomatillos, jalapenos, ginger, garlic, onion, lime juice, coriander, cumin, fennel seeds, and grapeseed oil into a large pot over low heat. Stir so that everything is mixed and coated.
Simmer for 15-20 minutes, until the tomatillos are soft. Stir occasionally. While the pot is simmering, take the cactus paddles out of the refrigerator and chop them into cubes. Stir the cactus cubes in and simmer for another 10 minutes. During that time, cut and cube the avocados.
Toss the avocado cubes in and mix well. Turn the heat off and let the mixture cool for a little bit before spooning it into jars. Makes about 35 oz.
Chill before serving. Enjoy! :D
