Nopales A La Mexicana
User Reviews
5
Nopales A La Mexicana
Description
This recipe begins by cutting cleaned cactus paddles into small squares and boiling them with part of an onion, a garlic clove, salt, and oregano to tenderize while reducing their natural slimy texture. After boiling, the nopales are rinsed in cold water to remove remaining slime and then set aside.
They are then cooked in olive oil with sautéed onion, minced garlic, and chopped roasted Anaheim or poblano pepper, followed by softening chopped tomato. Seasoning with salt and black pepper completes the dish which is served warm. The cooking enhances the nopales’ natural flavor with the aromatic vegetables and pepper adding complexity.
This preparation is a classic Mexican vegetable side or ingredient, with a balance of slightly tangy, savory, and herbal notes from oregano and the roasted pepper giving it a unique character. It pairs well with eggs, meats, or beans for a traditional meal.
Preparing nopales in advance by cleaning, cooking, and roasting peppers aids quick assembly later.
Ingredients
- 4 cactus paddle cleaned and chopped, medium tender
- 1 Tablespoon olive oil
- ¾ medium onion white or yellow, divided
- 2 garlic 1 whole & 1 minced, cloves, divided
- ½ teaspoon oregano
- 1 large Anaheim pepper chopped in similar size to nopales, roasted, or poblano pepper
- 1 medium tomato chopped
- salt to taste
- black pepper to taste
Instructions
- Cut the nopales into small squares and cook for about 10 minutes in boiling water with ¼ piece of an onion, 1 garlic clove, a dash of salt and ½ teaspoon of dried oregano (see note #1). When they are ready, remove the water, run the nopales under cold water until all the slimy texture is gone. Set aside.
- In a medium skillet, heat a tablespoon of olive oil, add the chopped onion and saute while stirring constantly until it begins to become transparent. Add the minced garlic clove and roasted peppers, saute for 30 seconds until fragrant.
- Add the tomato and saute for 1 to 2 minutes until they soften up.
- Season with salt & pepper to taste. Serve while warm.
Notes
- Clean and cook nopales 1 to 2 days ahead for better texture and convenience.
- Roast peppers a day in advance to bring out their smoky flavor.
- Boil nopales with onion, garlic, salt, and oregano to neutralize slime before rinsing in cold water.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 176kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 66mg | 3% |
| Potassium | 1006mg | 21% |
| Fiber | 10g | 40% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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