I have been wanting cook nopalitos (prickly pear cactus) after having them fajita style at a restaurant in San Antonio. They are growing abundantly all around us but I did purchase these already chopped from HEB. I tasted them before I started and they have a flavor somewhat between celery and a green bean. They are a bit slimy at first but nothing like okra. I cooked these with A LOT of Hatch pepper link sausage and served them over cilantro rice. I would love some more complex recipes—:)
On another note, I did actually find two yard sales this morning and bought a set of green ramekins (really didn’t need them) and a pair of Hollister plaid shorts. It is always fun to go because you just never know what you will find.
This is how I made ours:
- 1 teaspoon olive oil
- 1 package link sausage (I used Hatch Chile links)
- 1 – 14 oz. can fire roasted tomatoes
- 1/2 yellow onion, diced
- 1 1/2 cups chopped nopalitos
- 2 teaspoons garlic, minced
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon cilantro
- 1/2 teaspoon ancho chili powder
- (I also added 1/2 sliced tomato and 1 sliced mushroom just because I had them leftover)
Saute all ingredients until all are tender. Add the link sausage and heat through.
All I did was cook the rice, cilantro, garlic powder and salt in chicken broth and toss it with butter when it was finished.