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I think we have previously discussed nopales on this thread. They are delicious, especially when sauteed with pork. They used to be in all of the old Mexican barrios. Sometimes, you can see where the buildings have been knocked down, but the the rows of nopales that defined the yard are still there. They come back.
When they bud out, the new leaves called las pencas are young and tender. These are the ones that are eatable. Scrape them down and dice them up. Then saute them in a little oil. I like bacon grease, but that is now frowned upon. A lot of gooey juice will come out as you cook them. When that pretty much goes away, they are done.
When cutting the pencas, handle the plant with old newspaper. The tiny thorns are a pain. If you get some in your hand, rub your hand through your hair, that takes them out. But I don't have any hair left; I am pretty much bald, so I just roll masking tape over my hands. That lifts them out.
The fruit is called las tunas. They are great for making jam. We used to eat them also, but be aware of the spines. They also have seeds in them like unto a large watermelon seed.
The Indians used to use the tunas to make a liquor. It was called tulapai, which is like something the Mexicans make called tisquine. Remember, it used to be a crime and a mortal sin to sell liquor to Indians. Well, they made plenty of it themselves.
It not only made them drunk, it made they crazy. When they started drinking it, it was time to leave. Don't mess with that stuff.
Anyway, nopales and pinto beans are what kept us alive. What I find disturbing is that areas that relied heavily upon nopales also seem to be areas that have lupus clusters. I am afraid it might be the oxalic acid in them.
Rufus
Your posts are always so interesting, thank you for sharing!
