Nopales A La Mexicana

Nopales A La Mexicana

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!

Course Side Dishes

Cuisine Mexican

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 176kcal

Author Ana Frias

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.

Nutrition