Sous Vide Nopales (Cactus)
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!)
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
Set the Anova Sous Vide Precision Cooker to 175°F (79.4°C).
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.
When the timer goes off, remove the bag from the water bath. Remove the cactus from the bag and discard cooking liquid.
Using a vegetable peeler, remove the skin from the cactus. Slice into thin strips and serve.