These Nopales A La Mexicana (tender Mexican Cactus) are sauteed with onions, tomatoes and roasted peppers. It’s a simple recipe that is loaded with flavor!
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Another wonderful Nopal recipe
What a strange and delicious plant I’m about to feed you!
This dish is so good, so nutritious (!!), and so nostalgic. Nopales are very popular and are used for endless recipes in Mexican cuisine.
There are recipes with this ingredient that are prepared cold, sautéed, fried, and roasted….but one of the most common and popular ways to eat them is known as Mexican Nopales, a simple recipe with few ingredients.
They are super easy to make, are nutritional, economical and delicious!
I have no doubt that you’ll love them and will want to make it as a side dish or to enjoy them in some delicious tacos.
Want another Mexican dish with cactus? Check out my Ensalada De Nopales!
Nopales A La Mexicana (Step by Step)
Start by gathering and preparing your ingredients. It doesn’t take long to cook once you start the sauteing process. I recommend you make this dish right before eating as it tastes the best when it’s done with the cooking process.
Ingredients you’ll need: tender cactus paddles, onions, tomatoes, roasted anaheim pepper (or poblano), garlic, salt & pepper. That’s it!
A note on the peppers: If you don’t feel like roasting the anaheim pepper, it’s perfectly fine too. Just use raw (and saute with the onions). Also, you can use jalapeño or serrano peppers instead.
*** The full ingredients & instructions are in the recipe card below.
- Start by cooking the nopales ahead of time. I like to do this at least one day in advanced as cleaning the nopales does require a little patience. Better yet! clean and cut a few days before you need them and freeze for later.
- In a medium skillet, heat a tablespoon of olive oil, add the chopped onion and saute while stirring constantly until it begins to become transparent. Add the minced garlic clove and roasted peppers, saute for 30 seconds until fragrant.
- Add the tomato and saute for 1 to 2 minutes until they soften up.
- Season with salt & pepper to taste. Serve while warm.
Serving Suggestions
This recipe is so easy to make and the ingredient flavors simply come together very well. You can enjoy Mexican-style nopales as a side dish, in quesadillas, tostadas or tacos. You can also use this dish to accompany my delicious bean tlacoyos.
There are many options to eat these delicious Nopales a la Mexicana, of course, if you like things to be on the spicy side, top it with any salsa or this chile de arbol salsa. If you prefer to eat them alone, just enjoy with fresh avocado slices and call it a day!
Tips and Notes
- If you need additional help with cleaning the nopales, here is a more in depth blog post on how to clean and cook the cactus.
- Make ahead tips: 1) Clean and cook the nopales 1 to 2 days in advanced. 2) Roast the peppers 1 day in advanced.
- Store in an airtight glass container for up to 3 days.
Reheating
Stovetop:
Add a small amount of oil or butter to a skillet and heat over medium heat. Then add the nopales and reheat while occasionally stirring for about 3-5 minutes until they are heated through.
More Vegetable Dishes
Thank you for stopping by!
I hope you like this recipe! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating below.
Gracias!!!! xx, Ana
Print Recipe:
Nopales A La Mexicana
Ingredients
- 4 medium tender cactus paddles - cleaned and chopped
- 1 Tablespoon olive oil
- ¾ medium white or yellow onion (divided)
- 2 garlic cloves (divided) - 1 whole & 1 minced
- ½ teaspoon oregano
- 1 large roasted anaheim pepper (or poblano pepper) - chopped in similar size to nopales.
- 1 medium tomato - chopped
- Salt and pepper to taste.
Instructions
- Cut the nopales into small squares and cook for about 10 minutes in boiling water with ¼ piece of an onion, 1 garlic clove, a dash of salt and ½ teaspoon of dried oregano (see note #1). When they are ready, remove the water, run the nopales under cold water until all the slimy texture is gone. Set aside.
- In a medium skillet, heat a tablespoon of olive oil, add the chopped onion and saute while stirring constantly until it begins to become transparent. Add the minced garlic clove and roasted peppers, saute for 30 seconds until fragrant.1 Tablespoon olive oil
- Add the tomato and saute for 1 to 2 minutes until they soften up.
- Season with salt & pepper to taste. Serve while warm.
Notes
- If you need additional help with cleaning the nopales, here is a more in depth blog post on how to clean and cook the cactus.
- Make ahead tips: 1) Clean and cook the nopales 1 to 2 days in advanced. 2) Roast the peppers 1 day in advanced.
Delicious, thank you!
I made this and served it with chips and it was delicious! Can’t wait to make it again!
Thank you, Tayler!!!
This was such a unique and unexpected recipe that does not disappoint! Was quick, easy and packed with flavor; definitely, a new favorite recipe!
Thank you, Sara!!!!
Love this recipe, and I am making this today. Thanks for sharing
Thank you, Chara!!!
Heard of this recipe the first time. Something new to get going. Your recipe sounds interesting. Thanks
Thank you, Veenaazmanov!!!
These Nopales were oh so tasty! I’d only had them in restaurants before now, but this was fantastic at home!
Yes!! Thank you, Paula!!!
I really hope you like this recipe my friend. Al always, let me know if you have any questions. Have a fantastic day!
Ana