|Nopales Mexican cactus recipe|
Usually, a recipe that says “a la Mexicana” refers to a dish that is cooked with the Mexican cooking trinity of tomato, onion, and pepper. In this case, Nopales are cooked with these 3 ingredients and a few more add-ons, for flavor and seasoning. This is a simple meal, and one of the humblest representations of our vast gastronomy. There are still so many dishes that I prepare regularly but are not on the blog, and this is one of them. I could eat Nopales cooked this way every single day for lunch with a couple of charred corn tortillas, a meal so delightful that it always puts a smile on my face! The reason: because it is a NON-GUILTY pleasure!
Yes, it is a pleasure for many Mexicans like me to enjoy Nopales, either grilled, steamed, in a salad, or in a stew. If you haven’t already tried them, then what are you waiting for! I invite you to taste them. I hope you do and come back to tell me about it.
- 1 tablespoon of vegetable or olive oil
- 2 cups Nopales, chopped and cooked
- ¼ cup White onion, chopped
- 1 Garlic clove, chopped
- 2 serrano peppers, diced
- 1 cup Tomato, chopped
- 2 sprigs of cilantro
- Salt and pepper
- If you can’t find Serrano peppers, you can use 1 jalapeño pepper.
1. Heat oil in a frying pan over a medium-high heat. Once hot, add the onion and cook for a couple of minutes or until it starts to look transparent.
2. Stir in the Serrano pepper and garlic clove, and cook for one minute.
3. Add chopped tomato and cook for about 5 minutes; by this time the tomatoes will start releasing their juices.
4. Finally, stir in nopales and the cilantro sprigs. Let it cook for another 5 minutes to allow the flavors to blend. In case your sauce is too dry, add some tablespoons of water. Season with salt and pepper.
Serve with warm corn tortillas. Enjoy!
Leave a comment and share you experience with the recipe. Have you tried Nopales?
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