• 2 cups fresh nopales strips, thorns removed
• 1 teaspoon olive oil
• ½ cup onion
• ½ teaspoon chile piquin

1. Place nopales in saucepan and cover with water. Boil for 20 minutes.
2. Drain nopales and rinse well.
3. Heat oil in frying pan.
4. Sauté onions in hot oil.
5. Add cooked nopales and chile piquin. Cook until well heated.

From Flavors of Fiesta by University of Illinois Extension