2 cups nopalitos (cactus)
4 tablespoons olive oil (or oil after cooking or frying chicken)
1/4 cup white or yellow onion
1/4 sliced red onion sliced
1/2 teaspoon salt
1 jar sliced mushrooms with juice
1 jar roasted red peppers with juice
When picking your cactus paddles make sure you wear protective gloves. Choose the cactus paddles that are smaller, thinner, and brighter than the rest.
Rinse cactus paddles under water. Be careful to not prick yourself with the thorns. Peel the dark bumps/thorns off but avoid peeling the outer dark green skin.
Lay the cactus paddles flat on a chopping board and chop into small pieces.
Next, boil the nopalitos (cactus), a dash of salt, and the 1/4 white or yellow onion in water for approximately 10 to 15 minutes. Strain these ingredients after boiling and set aside.
After finishing this portion of the recipe… your creativity can really shine!
In a large skillet add oil (or oil from cooking other meat) and the 1/4 sliced red onion over medium heat until tender, stirring with wooden spoon.
Finally, add the nopal (cactus)/onion combination, the mushrooms, and the roasted red peppers and sauté for about 10 minutes. Enjoy as an amazing side dish!