Description
This traditional Mexican dish combines savory chorizo with tender nopales (cactus paddles) for a flavorful and hearty meal. Perfect served with warm tortillas or as a topping for rice.
Ingredients
Units
Scale
- 2 cups nopales, cleaned and diced (about 3 medium cactus paddles)
- 250g chorizo, casing removed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 medium tomato, diced
- 1 jalapeño or serrano pepper, minced (optional)
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the nopales: Bring a pot of water to a boil. Add the diced nopales with a pinch of salt. Cook for 10-15 minutes, or until tender. Drain and rinse with cold water to remove any sliminess. Set aside.
- Cook the chorizo: In a large skillet over medium heat, cook the chorizo, breaking it into small pieces as it cooks. Fry until browned and fully cooked, about 7-8 minutes. Remove excess fat if necessary.
- Sauté the aromatics: Add the diced onion and garlic to the skillet with the chorizo. Cook until the onion becomes translucent, about 3-4 minutes.
- Add the nopales and tomatoes: Stir in the cooked nopales, diced tomato, and jalapeño (if using). Season with salt and pepper. Cook for another 5 minutes, allowing the flavors to meld.
- Garnish and serve: Remove from heat and garnish with fresh cilantro. Serve hot with lime wedges and warm tortillas or over rice.
Notes
- To reduce the slimy texture of nopales, you can add a pinch of baking soda or a small slice of onion to the boiling water while cooking them.
- You can substitute fresh nopales with jarred or canned nopales for convenience, but rinse them well to remove excess brine.
- Add some crumbled queso fresco or grated cheese on top for extra flavor.
Nutrition
- Serving Size: 1 portion
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 18 g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg