I just made some cactus. I got it peeled and chopped from a Mexican based grocery store ( Fiesta ).

Normally, I harvest young cactus leaves in Spring.

Here's the skinny , tho.... Just sliced cactus, onion, diced tomatoes and a little salt and pepper.

GOOD STUFF! ( Cactus has a lemony , okra flavor, that's perfect with tomatoes and onion...) NOTHING ELSE NEEDED.

Give it a try.

put it in a guisado rojo

I made a post about it in the OT a month or so ago. Really spiked some interest among the TFF OT.

Kat, says it can prevent diabetes. I also had read about it being good for your heart. Many of the articles written are in Spanish, but there are few sources on google for info.

I been enjoying it weekly.

I rather have peyote.......

My family has been serving cactus for generations and it's delicious any way you want to try it. Ever thought of grilling it? Possibly cut a pocket in the middle and then wrap in bacon and grill? Or cactus rellenos?

Good stuff and it's good for you!

Cactus rellenos. Interesting idea. I'll have to try that sometime.

I have cut them in strips and battered and deep fried them, as a green bean substitute.

Kat, I tried stuffing some with cheese. I failed. Getting the pocket cut was more difficult than it looked. And my cheese all poured out.

I made hamburger steak with brown gravy, bell peppers, onions, and cactus the other night. Oh so good!

Made cactus enchiladas the authentic way in a skillet.

I really enjoy them a lot.

They're delicious raw too. Mix with some pico and lime for a good salad. They're good grilled, fried, boiled, etc. I can't tell you how many times growing up I had them in scrambled eggs.

I'll give you a tip for the cheese. Use oaxaca cheese, not mozzarella. It gets gooey and soft, but it doesn't run out all over the place like european cheeses and tastes almost identical to mozzarella. It's what we use for rellenos to keep it in the cactus or peppers.

That's what I used. Ran out like crazy. I buy the Vallarta Oaxaca kind.....it's the most popular one at the Mexican Market I visit. They said it's creamier and melts better.

Should I try another brand?

you never disappoint

"Melts better" is exactly what you don't want. Another one to use is Queso blanco. It gets soft but it doesn't melt and even can be grilled directly.

If you are visiting with the folks there, tell them you're wanting a good cheese for filling rellenos that doesn't run all over the place. Depends on the queso blanco, but it and panela are both supposed to hold their shape better. You're not making fundito.

Yeah, visiting it the difficult part. Mi no speaky

They have 4 cheeses in the case (string cheese type) and several others to choose from. I will try to find someone who speaks English and ask. Or take a picture (post it) and as you!

Tell then queso for relleno, not fundito.

Cacti have made appearances in our house for years as well, but only my mom and dad have ever decided to partake. None of the kids ever consumed, as kids or adults.

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