Nopalitos en Vinagré (Pickled Cactus)

Nopalitos en vinagré or pickled cactus are the perfect botana or snack for your next taco night! Also known as curtido, this easy formula for nopalitos en vinagré I learned a few years ago during the summer. I don’t know if it happens to you, but I tend to buy too much when I visit the farmers market. The nopalitos (cactus) are a great meatless option for tacos. They will preserve for months in the refrigerator. That’s if they last that long!

My experiences with pickling at home was watching Mom use the pickling brine from a large can of pickled jalapeños and pouring it over sliced carrots that were previously poached in simmering water to soften them. In my family, we all wanted the carrots out of that can of jalapeños that this was the solution to provide more carrots! many families did this instead of throwing away that perfectly good pickling brine. But since I have no need to purchase that huge can of pickled jalapeños, I just prepare my own pickling brine with white vinegar, water and spices. 

Try to slice the ingredients in uniform size when possible.

As I said above, the nopalitos are a delicious meatless option. But my absolute favorite way to enjoy them is in a quesadilla with freshly made corn tortillas. Click the link to see recipe for corn tortillas. https://pinaenlacocina.com/fresh-corn-tortillas/

My favorite melting cheese, when I can find it, is Oaxaca cheese!

No frying required for these tasty corn tortilla quesadillas! And that crust of the cheese! Oh My!

And to make this nopalitos quesadilla perfect, some Avocado Salsa!!!!! https://pinaenlacocina.com/tomatillo-avocado-salsa-the-green-sauce/

Nopalitos en Vinagré (Pickled Cactus)

Use this basic formula to prepare traditional escabeche or chiles en vinagré using your favorite fresh ingredients!

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Course: Appetizer

Cuisine: Mexican

Servings: 3 Cups

Ingredients

Ingredients

• 3 tablespoons avocado, or olive oil Any mild or flavorless oil will work
• 1 cup Carrots sliced to resemble match sticks(julienne slice)
• 1 cup Onion sliced into strips
• 2 cloves of Garlic sliced
• 3/4 cup Jalapeño or serrano sliced into strips(do not remove seeds)
• 2 cups Cooked Nopalitos, see notes cactus, previously cooked, sliced into thin strips
• 1 tsp Mexican oregano
• 2 Bay leaves
• 1 cup White vinegar
• 1 cup Water
• Salt to taste

Instructions

Directions

• In a pan or a skillet, add the oil and heat to medium.
• Add the carrots and saute for 2 minutes. After 2 minutes, add the onion and jalapeño. After another 2 minutes, add the oregano, garlic and bay leaves. saute for a few seconds.
• Mix in the previously cooked and rinsed nopalitos. Stir well to combine. Pour in the vinegar/water and salt mix. Stir gently and reduce heat slightly. Cook just until you see the jalapenos turn from bright green to an opaque green color or olive color.
• Remove from heat and let cool at room temperature. Store in glass jars with tight lids in the refrigerator for 4-6 weeks.

Notes

 

HOW TO COOK NOPALES: Place 1 lb of clean nopales that have been sliced into short strips into a skillet. Season with 1/3 teaspoon of salt. Stir to combine.  Add 1 serrano pepper, sliced in half, 1 clove of garlic, 1/8 section of white onion and a few sprigs of fresh cilantro on top. Cover with lid and turn heat to medium. After a few minutes when they begin to simmer, stir to combine. Reduce heat slightly and continue cooking until the nopales have released all their liquid and most of it has evaporated. This could take up to 20 minutes or more. Remove the aromatics and cilantro. Use nopales in your favorite recipes.  

 

Anytime I share recipes using nopales people will ask how to get rid of the slime. You can cook and rinse them, but eventually as the cactus sits, it will naturally produce more slime, lol! It’s not terrible, but some people don’t like it. 

You can use this same formula for curtido or escabeche for pickling peppers, carrots, onions, cauliflower and many other vegetables.

Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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