Mom is here and I'm craving nopales so I asked her to whip up a traditional meal for me.
I can't take any credit for this final picture but I did watch closely so I could learn for the next time.
First mom diced the cactus. She cut them into small squares but says the shape really doesn't matter. You can chop, dice, even cut the green plant length wise. Your preference.
I helped season the nopales while they were sitting on the stove (medium heat).
We used a teaspoon of each: garlic, cumin, chicken bouillon & chile powder. Mom says the chili powder is to add color.
After the nopales simmered for 15 minutes she added 1/4 of a can of stewed tomatoes & a few slices of onion.
At this point if your nopales start to dry up you can add a little water.
Finally we added a sliced jalapeño for a more spicy & tangy flavor. That's it! Let it sit on the stove and simmer for about 15-20mins. It depends on the consistency you want.
We served it over Mexican rice but you can do anything. Beans, white rice, tortillas etc.
One last thing, my mom mentioned nopales are seasonal and best during the spring. Now would be the perfect time if you've never tried them.