Use a clean kitchen towel to wrap around the bottom narrow section of the nopal paddle. Then use a sharp knife to slice off the outer edge going all the way around.

Using your knife angle it down so it leans slightly angled on top of the nopal. Use the knife to begin slicing off the spines, moving all across the nopal then flipping it over to do the same. Continue until all of the spines have been removed.

Slice off the bottom narrow part of the nopal you’ve been holding on to with the kitchen towel. Then slice off any remaining spines in this section.

Thoroughly rinse the nopal paddles, you can use paper towels to dry off excess water. Next place the nopales on a cutting board and slice. Slice into long strands to make nopal salad or into small pieces for salad or to sauté or cook as desired.

Place the cut up nopales pieces in a medium pot then pour in enough water to cover them by a few inches. Sprinkle in a hefty pinch of salt.

Simmer over medium-high heat until the nopales pieces have become tender and they turn a darker green color.

Drain and rinse thoroughly – be careful not to splash yourself with the hot water. You can now use in all of your favorite recipes or weekly meals. This whole process should take you about 15-20 minutes.

Clean and boil the nopales as indicted in the instructions above. Then heat a bit of oil in a medium skillet over medium heat. Once hot add the onion and sauté until it begins to soften.

Add the chile pepper, minced garlic and cook until the garlic softens.

Mix in the previously boiled nopales to the pan. Season with salt and as desired. Cook for 5 minutes.

Add the chopped tomato, mix well then cook until the tomato begins to breakdown. Taste before serving and see if the nopales need additional salt.