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!
- Heat oil in a frying pan over, add the onion and cook until it starts to look transparent.
- Stir in the Serrano pepper and garlic clove.
- Add chopped tomato.
- Stir in nopales and the cilantro sprigs. Let it cook for another 5 minutes to allow the flavors to blend. Season with salt and pepper.
Serve with warm corn tortillas. Enjoy!
- 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
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.
Stir in the Serrano pepper and garlic clove, and cook for one minute.
Add chopped tomato and cook for about 5 minutes; by this time the tomatoes will start releasing their juices.
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.
• If you can’t find Serrano peppers, you can use 1 jalapeño pepper.