Nopalitos (Cactus)

Clean the thorns, spines, prickles or whatever you call them, from the nopales, rinse them off and ensure there is no thorns, cut them in small pieces and add in the pot with onion, garlic, oregano, salt and black pepper to taste and enough water to cover; cook on medium heat for 20 min or until tender and they change to a green olive color; strain the water and if you don’t like them too slimy, rinse them off. Save them in a zip bag or container in the fridge for up to 10 days and have them ready to eat in a salad or to cook them with something else.