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NOPALES WITH CHORIZO RECIPE
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.
- 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
- ⅛ 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.