Dinner Tonight: Seared Steak Tacos with Cactus Paddles
I will admit that I picked this recipe solely because it had cactus in it. Though I'd never eaten the spiny plant, I remembered seeing it at my local Mexican market, and now I actually had an excuse to buy it. It wasn't until I got home and delicately removed the cactus from the plastic bag that I wondered why I wanted to eat this thing. What, honestly, does cactus taste like? Would it sting my tongue or have an unmentionable funky aroma?
Well, not exactly. To me, it kind of tasted like eggplant, in that it has a firm, meaty texture that's also a little squishy. The aroma is slight and pleasant. I can't say it's the most delectable thing in the world, but what cactus does do is provide a contrasting texture to the crisp bits of steak in the taco. If you're bored with your steak tacos, here's one way to shake things up.
I was led to this treacherous dish by Rick Bayless. I'm not sure if most grocery stores sell cactus, but your local Mexican market should.
Seared Steak Tacos with Cactus Paddles
Serves 2Ingredients
2 cactus paddles
1 tablespoon lard, bacon drippings, or other oil
1/2 pound thinly cut beef (sirloin, chuck, or skirt steak)
6 corn tortillas
2 limes
Salsa
Procedure
1. Remove the spines from the cactus and cut a 1/4 inch from the edges. Add the 1/2 tablespoon of the lard to a large skillet over medium-high heat. Cook the cactus paddles for 10 minutes, flipping halfway through. Remove and slice into 1/4 inch strips.
2. Wipe out the large skillet, and then add the rest of the lard and turn the heat to high. Season the steak with salt and then sear the meat in a single layer for about 1 1/2 minutes per side. The meat should be cooked until done. You might need to cook the meat in batches.
3. Transfer the steak to a cutting board, and chop into 1/2 inch pieces.
4. Serve the steak and cactus with warm tortillas, salsa, and lime wedges.
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6 Comments:
One of my favorite ways to eat cactus paddles, known as nopalitos to those familiar with Mexican cuisine, is to use the canned stuff (found in the Mexican food aisle of a well-stocked grocery store), drain it, and mix it with a couple of tablespoons of mayonnaise. Canned nopalitos come cut into strips and are a bit spicy because there's a jalapeño or two canned with them. Few snacks hit the spot like a jar of nopalitos with mayo.
rochellefeil at 5:12PM on 11/03/08
I think that the cactus tastes a little like green beans!
jackiecat at 6:25PM on 11/03/08
I always find amusing how does Americans refer "nopales" (plural for "nopal") as cactus.
Nopales are a very nutritive meal. There are various ways to cook them: in salad (cooked in a pressure cooker and mixed with tomatoes, onion, etc), on the grill, and, my favorite way, just dice them up and cook them on oil until there is no juice left.
a serious eater from Mexico.
velascomike at 7:07PM on 11/03/08
Once I ate a cactus out of my yard. I took all of the spines off, of course, but it made my lips sting, like there were tiny cactus needles sticking them. It tasted okay I guess.
JigsawJones at 8:24PM on 11/04/08
i would say if there is a mexican market near you, see if they have the cactus already de-spined and cut up. or even just de-spined since thats the hardest part. then cut up (if not already cut up) into small strips and boil till soft. dice up a tomato, cilantro, and red onion. add some salt and maybe a bit of lime juice if you like. that is how my mexican mother in law taught me how to make nopales and it is delicious!!!! especially with some carne asada and homemade refried beans!!!
tamariga at 1:18PM on 11/06/08
yeah, my local market sells it spined and cut, and i love them for it. it's good to use in stews as it thickens things quite nicely.
worldcupfever at 3:10PM on 11/10/08