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Nopales with chorizo
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Nopales with Chorizo, This simple recipe is one of my favorite ways to eat nopales. Making it often without thinking in amounts or weights and for the first time, I am writing down the recipe for my own future reference. Enjoy it and make it any way you want, after all, you are tasting it.
Course Pork
Cuisine Mexican
Servings 4


  • 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
  • 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 on medium heat until tomatoes and pepper are tender. After cooking, place the tomato and pepper with a ¼ 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 the food in the skillet becomes too dry. Season with salt and pepper.
  • Serve immediately with corn tortillas.