Who needs Viagra when you've got this prickly pair?
Mexicans have been eating the potent prickly pear cactus, or nopal, for hundreds of years. And just look at the Aztecs. Talk about testosterone. Now they had a pair to spare.
Nopales is the stem or paddle of the cactus, and nopalitos are the pads that are cut up and ready to eat. So technically this should be called Nopalitos Cactus Salad. But I think my pal, Nopal, with his prickly pair, would find that diminutive emasculating. So I'm going with the more virile Nopales Cactus Salad. Who wants a cutesy cactus when you could have cahones, comprende?
1 pound cleaned cactus paddles, diced (to clean them yourself, watch video)
½ cup radishes, diced
½ cup tomatoes, diced or cherry tomatoes, halved or quartered
¼ cup red onion, diced (about ½ an onion)
¼ cup packed cilantro, chopped
2 TBSP olive oil
3 tsp lime juice
1 tsp dried Mexican oregano, crushed (available at Latin markets)
Salt and pepper to taste
Serve with crumbled cotija or feta cheese
Blanch diced cactus in boiling water for 5 to 7 minutes or until tender. Drain and rinse well. Let cool, and combine with the remaining ingredients in a serving bowl. Chill several hours until the flavors have blended. Serve cold or room temperature with warm corn tortillas.