Nopales (Nopalitos), are Prickly Pear cactus pads, genus Opuntia. This is a versatile foodstuff found in
Mexican supermarkets nationwide or growing wild in the Southwest.  Nopalitos are high in calcium,
potassium, vitamin C and protein. Buy them fresh or canned and prepared. 

Cactus recipes:

Flower petals may be added to salads, egg dishes, lasagna.  Often yellow in color they add a spectacular color to food.
Prepared nopalitos may be added to salsas, salads, chile, beef dishes.  Nopalito preparation.  Salad dressing.

Cactus Eggs

-1 cup nopalitos  Preparation: preferably canned or lightly pickled.  Simplest way to soften and pickle the pads (leaves) is to cut all spines, slice the pad in strips, pour juice from a half spent jar of pickled jalepenos slices.  Boil pads in juice until softened, chop cooked and pickled pads, or leave whole, your choice.

-1 diced onion, or three diced wild leeks.
-1/4 green pepper chopped.
-1 fresh tomato sliced.
-salsa (canned or fresh)  Fresh salsa can be made with chopped tomatoes, chopped peppers, chopped onion, lime juice,
 1 chopped garlic, chopped pickled jalepeno slices.  Twice as much tomato as the other ingredients.
-three or four beaten eggs.
-olive oil, salt and pepper.

Preparation:  Saute the vegetables (everything except the salsa) until hot, then pour over eggs and mix well, do not overcook
eggs.  Serve with toast, lather fresh salsa over all.

Prickly Pear Chicken (or Pork)

-2 cups Nopalitos prepared as in Cactus eggs recipe above.
-cup of cubed chicken or pork, or combination.
-2T olive oil
-1 chopped onion
-1/3 cup chopped tomatoes (canned or fresh)
-1/4 t of oregano; 1/2 t fresh basil
-salt and pepper.

Preparation:  Fry chicken and pork in oil, add onion, cook to translucent.  Mix in other ingredients except fresh basil.  Simmer
for ten minutes. Garnish with chopped, fresh basil and serve with hot salsa.
 

Pickled and chopped, Nopales are a delicious addition to burritos and tacos.

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