Burbank Cactus Shoots with Chili Sauce
Tender cactus shoots (nopales) simmered in a smoky homemade chili sauce with garlic and onion. A bold Mexican-inspired side dish that pairs beautifully with beef, chicken, or fish.
YIELD
6 servingsPREP
10 minCOOK
35 minREADY
45 minIf you’ve never cooked with cactus, this is your gateway recipe.
Nopales (cactus paddles) get scraped, diced, and boiled tender before landing in a thick, smoky chili sauce built from sauteed onions, garlic, and a generous hit of chili powder.
The cactus itself has a mild, slightly tart flavor with a texture somewhere between green beans and okra. That gentle tang plays off the warm spice of the sauce in a way that’s completely addictive.
Serve it alongside grilled steak, roasted chicken, or pan-seared fish for a side dish that’ll have everyone asking what they’re eating.
Pro Tips
- Scrape both flat sides of the cactus paddles thoroughly to remove all the tiny spines before cutting.
- Rinse the boiled nopales well. They release a slippery liquid similar to okra, and draining it gives you a cleaner texture.
- Stir the sauce constantly once you add the flour to prevent lumps and scorching.
- Let the onions and garlic rest off heat for 10 minutes before adding the flour and liquid. This mellows their sharpness.
Ingredients
Directions
With a paring knife, scrape cactus shoots on both flat sides.
Cut into small squares and wash well.
In a deep pan boil cactus until cooked tender.
Drain and set aside.
Pour ½ cup of corn oil into empty rinsed pan and heat.
Add chopped onions and chopped garlic.
Sauté for 10 minutes, then remove from heat and let rest for 10 minutes.
Now add flour, water, and chili powder. Return to medium/low heat and stirring constantly, cook until sauce is medium thick.
Add the cooked cactus and simmer for an additional 15 Delicious as a side dish for beef, poultry or fish.
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