Nopales are edible cactus paddles that are very nutritious and extensively used in traditional Mexican cuisine. In this guide you'll learn how to prepare them safely for eating.
Carefully wrap a cactus paddle on the narrow end with the kitchen towel. Use the knife to slice off the edges from the paddle as pictured.
Angle the knife flatly against the paddle and slice off all the small glochids or spines. Repeat on the opposite side.
Unwrap the paddle then use a fork to hold it down and slice off a half inch from the bottom.
Chop the cleaned nopales into small bite-size pieces. Or you can slice into thin strips if desired.
Place the chopped nopales in a pot, add a pinch of salt then pour in enough water to cover them by a few inches.
Simmer until tender and they turn a darker forest green color. Carefully drain off in cold water.