1. Wear gloves to avoid the tiny barbs on the pads, which you have nipped at the juncture of one pad to the other. Wash the pads.
2. Don the gloves again and with a sharp knife scrape the very small thorns off both sides. Rinse the pads again and discard their base.
3. Place whole pads on a comal over a mesquite fire and cook on each side until they change color and appear cooked. Cut them into rajas and place them in a cast iron skillet in which you have sautéed chopped garlic and onion in a small amount of butter. Add a small amount of water into which you have dissolved a teaspoon of Knorr Suiza.
4. Cook over the coals of a tame fire for about 15 minutes.
1. Follow the above steps for washing, wearing gloves to remove barbs, and washing once more.
2. Dice a small onion and two cloves of garlic in a skillet. Include slices of jalapeño if you want some heat. Sautee in a small amount of olive oil. Cut the pads into pieces — not too small — and cook with the onion and garlic. Stir well, cover, and cook over medium heat for about 15 minutes. You’ll see a color change in the diced pads from bright green to a more dull color.
3. Overcooking will result in a great deal of unappetizing “baba.”
4. A couple of tablespoons of these nopalitos scrambled with two eggs make a fine breakfast.
