These Azteca Cambray Whole Cactus Leaves are great in Mexican soups, chopped into bean dishes, or used as a topping for quesadillas. These are young cactus leaves, which have had their spikes removed then been preserved in a light brine.
Cactus leaves are also called nopales, and are used to make a traditional Mexian nopal salad of cactus, chopped onion, diced tomatoes and Mexican salty queso (although crumbled feta also works).
For more Mexican inspiration head to our page of Mexican food and recipes.
To use: rinse with plenty of water, refrigerate after opening.
Ingredients : Tender Cactus, Water, Iodized Salt, Citric Acid, Sodium Benzoate 0.1% (preservative).
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