Sous Vide Nopales (Cactus)

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Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)

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Recipe Temp 175 F / 79.4 C
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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.

Ingredients for 4

  • 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

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 175°F (79.4°C).

  • Step 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

    • Step 1

      When the timer goes off, remove the bag from the water bath. Remove the cactus from the bag and discard cooking liquid.

    • Step 2

      Using a vegetable peeler, remove the skin from the cactus. Slice into thin strips and serve.

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175 F / 79.4 C Recipe Temp
Recipe Time
Prep Time