Ingredients for 4 servings
2 cups of cooked nopales (prickly pear cactus paddles)
3 chorizos (about 2 oz each)
1 ½ tablespoon of vegetable oil
½ cup of finely diced onion
2 medium tomatoes (about 1 ½ cup diced)
1 serrano pepper
1/8 teaspoon of freshly ground cumin (optional)
Salt and ground pepper to taste
- 2 cups of cooked nopales prickly pear cactus paddles
- 3 chorizos about 2 oz each
- 1 ½ tablespoon of vegetable oil
- ½ cup of finely diced onion
- 2 medium tomatoes about 1 ½ cup diced
- 1 serrano pepper
- 1/8 teaspoon of freshly ground cumin optional
- Salt and ground pepper to taste
Heat oil in a large skillet over medium heat. Add onion, and cook, stirring, until soft, about 3 minutes.
Add the chorizo (casings removed) and keep cooking about 8-9 minutes. Stirring from time to time.
While the chorizo is cooking place the tomato, serrano pepper and 1 cup of water in a saucepan and cook in medium heat until tomatoes and pepper are tender. After cooking, place the tomato and pepper with a 1/4 cup of the water in your blender and process until you have a smooth sauce. Set aside.
Once the chorizo has cooked add the nopales and stir.
Add the sauce and let it simmer for a few minutes just to let the flavors to blend. Adding more water if skillet becomes too dry. Season with salt and pepper.
Serve immediately with corn tortillas.