It's often a lot easier to learn by watching than reading. See how to prepare nopales - cactus paddles - on You Tube! Check out the link below.
After removing the spines, briefly boiling the cactus paddles will reduce the amount of sap. You're then ready to use the prepared nopales in the following recipes! Or, buy a can of prepared nopales, and drain before using. Not as good, not as cool, but still delicious!

The Sopa de Nopales recipe also calls for tomatillos. These are called tomates verdes here in Mexico. They're a green tomato that grows with a papery husk, much loved for their citrusy flavor and beautiful color. To use, just remove the husk and prepare as you would regular tomatoes.

Three Sisters Saute - Serves 4
1 red bell pepper
1 green bell pepper
1 large onion
1 Tbsp olive oil
1 can whole kernel sweet corn
1/2 lb nopales, prepared (see notes above)
finely minced cilantro
salt and ground black pepper

Cut peppers, onions, and nopales into 1/2 inch dice. In olive oil, saute onions and peppers until limp. Drain corn and add, with the diced nopales, to the pan. Cook over medium heat, stirring, about 5 minutes. Season to taste with salt and pepper.
Sprinkle with cilantro and serve. A delicious, unique, and colorful side dish!


Sopa de Nopales - Cactus Soup

1 tbsp. Olive oil
1 large onion, chopped
1 lb tomatillos (see note above)
6 cups chicken stock
1 lb. prepared nopales, cut in thin strips
2 tbsp. freshly squeezed lime juice
2 tbsp. fresh cilantro leaves, minced
2 oz Panela or feta cheese, crumbled
Lime wedges
additional cilantro, finely minced

Peel the husks from the tomatillos, chop coarsely and blend in a blender or food processor.

In a large pan, heat olive oil and slowly saute onions until golden. Add the pureed tomatillos and cook, stirring, about 5 minutes. Add chicken stock, heat to simmering and add cactus, lime juice, and cilantro. Heat through.

Serve crumbled panela or feta cheese, additinal minced cilantro, and lime wedges on the side.