Nopal a la Mexicana

Nopal a la Mexicana

Tender cactus paddles simmer with tomato, onion, and serrano for a tangy, earthy side.

Total 40 min Makes 4 servings Calories 110/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Nopales a la Mexicana pairs diced cactus paddles with the classic tomato, onion, and chile combination found throughout Mexican home cooking. The cactus turns tender and slightly tangy as it cooks down with the vegetables, releasing its natural mucilage into a light, chunky sauce. Serve it as a side dish, a taco filling, or alongside eggs for breakfast.

Ingredients

  • 1 1/2 pounds nopales (cactus paddles), cleaned and diced
  • 2 tablespoons vegetable oil
  • 1/2 white onion, diced
  • 2 cloves garlic, minced
  • 3 roma tomatoes, diced
  • 1 serrano chile, minced
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups water, for boiling nopales

Method

  1. Bring 4 cups of water to a boil in a 6-quart saucepan. Add the diced nopales and boil until just tender, 8 to 10 minutes, stirring occasionally to release the slime.

  2. Drain the nopales in a colander and rinse briefly under cold water to wash away excess mucilage. Set aside.

  3. Heat the vegetable oil in a 9-inch skillet over medium heat. Add the diced onion and cook until softened and translucent, about 4 minutes.

  4. Stir in the garlic and minced serrano chile and cook until fragrant, about 1 minute.

  5. Add the diced tomatoes, salt, and black pepper. Cook, stirring occasionally, until the tomatoes break down into a chunky sauce, about 5 minutes.

  6. Add the drained nopales to the skillet and stir to combine with the tomato mixture. Simmer uncovered until the flavors meld and most of the liquid evaporates, about 8 minutes.

  7. Remove from heat, stir in the chopped cilantro, and taste for seasoning, adjusting salt as needed. Serve warm.

Rate this recipe

★ 4.8 (1)

Nopal a la Mexicana

Nopales a la Mexicana pairs diced cactus paddles with the classic tomato, onion, and chile combination found throughout Mexican home cooking. The cactus turns tender and slightly tangy as it cooks down with the vegetables, releasing its natural mucilage into a light, chunky sauce. Serve it as a side dish, a taco filling, or alongside eggs for breakfast.

40 min 4 servings 110 cal

Ingredients

  • 1 1/2 pounds nopales (cactus paddles), cleaned and diced
  • 2 tablespoons vegetable oil
  • 1/2 white onion, diced
  • 2 cloves garlic, minced
  • 3 roma tomatoes, diced
  • 1 serrano chile, minced
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups water, for boiling nopales

Method

  1. 1

    Bring 4 cups of water to a boil in a 6-quart saucepan. Add the diced nopales and boil until just tender, 8 to 10 minutes, stirring occasionally to release the slime.

  2. 2

    Drain the nopales in a colander and rinse briefly under cold water to wash away excess mucilage. Set aside.

  3. 3

    Heat the vegetable oil in a 9-inch skillet over medium heat. Add the diced onion and cook until softened and translucent, about 4 minutes.

  4. 4

    Stir in the garlic and minced serrano chile and cook until fragrant, about 1 minute.

  5. 5

    Add the diced tomatoes, salt, and black pepper. Cook, stirring occasionally, until the tomatoes break down into a chunky sauce, about 5 minutes.

  6. 6

    Add the drained nopales to the skillet and stir to combine with the tomato mixture. Simmer uncovered until the flavors meld and most of the liquid evaporates, about 8 minutes.

  7. 7

    Remove from heat, stir in the chopped cilantro, and taste for seasoning, adjusting salt as needed. Serve warm.