Sous Vide Nopales (Cactus)

Nopales, or cactus, can need an acquired taste. It’s actually the texture that people either love or hate. If you enjoy cactus, try this quick and easy recipe for sous vide nopales. It’s great in vegetarian tacos or nachos.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:15

Recipe Time: 01:00

Temperature : 175F / 79.4C

Ingredients

• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon canola oil
• 1 clove garlic, thinly sliced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 4 cactus paddles, thorns removed

Directions

1. Set the Anova Sous Vide Precision Cooker to 175°F (79.4°C).
2. In a small bowl, whisk together the lime juice, oil, garlic, coriander, cumin, and salt. Transfer to a large zipper lock bag and add the cactus. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the cactus from the bag and discard cooking liquid.
2. Using a vegetable peeler, remove the skin from the cactus. Slice into thin strips and serve.