Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
1 hour ago, heidih said:I see the Mexican workers cutting nopales from our hillsides. Never been close enough to ask what they do. I think they are slimy like okra and usually cooked before inclusion like the salad shown here https://www.mexicoinmykitchen.com/how-to-cook-cactus-paddles/
Oddly enough, tomatillo husks are used to get rid of the sliminess in nopales. It seems the tomatillo is way more interesting according to this blog post. Don't toss those husks.
5 minutes ago, heidih said:I see the Mexican workers cutting nopales from our hillsides. Never been close enough to ask what they do. I think they are slimy like okra and usually cooked before inclusion like the salad shown here https://www.mexicoinmykitchen.com/how-to-cook-cactus-paddles/
Oddly enough, tomatillo husks are used to get rid of the sliminess in nopales. It seems the tomatillo is way more interesting according to the blog post. Don't toss those husks.
