Nopales en Escabeche
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
10 servings
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Calories
53 kcal
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Course
Condiments
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Cuisine
Mexican
Nopales en Escabeche
Description
This traditional Mexican dish uses diced nopales (cactus paddles) that are salted and drained to draw out moisture and reduce their natural slime. The nopales are then stir-fried vigorously with sliced onions, carrots, jalapeños, and whole garlic cloves until the sliminess dissipates, which takes approximately 10 minutes. This step ensures a firmer texture and improved flavor integration.
After cooking, the mixture is combined with water, oregano, bay leaves, and a generous amount of vinegar. This acidic marinade acts as a preservative and flavor enhancer. The hot mixture is then transferred to clean jars to cool and stored in the refrigerator. While the nopales can be eaten right away, the flavor develops further after sitting for about a week.
The escabeche can be served as a side dish or condiment and offers a spicy, tangy complement to various meal components. The pickling process allows for longer storage and makes nopales available in a versatile form.
This recipe highlights the importance of removing the slime from nopales and balancing the pickling ingredients to achieve a fresh, tangy vegetable preserve.
Ingredients
- 1 pound Nopales cleaned, cut into large dice
- salt
- 2 tablespoons olive oil
- 1 small onion sliced root to tip
- 2 carrot peeled and sliced into coins
- 2 to 4 jalapeño sliced
- 4 cloves garlic peeled but whole
- 1 cup water
- 1 teaspoon oregano or regular oregano, dried Mexican
- 2 bay leaf
- 2 cups white vinegar or cider vinegar
Instructions
- Toss the diced nopales with about 2 tablespoons of salt and let them drain in a colander in the sink for 20 to 30 minutes, while you chop the other vegetables. When you're done, rinse the nopales quickly under cold water.
- Put the oil in a large pan and get it hot. Add the onion and saute for 2 minutes. Add the carrots, jalapenos, garlic and nopales. Turn the heat to medium-high and stir-fry. You will soon see the slime. Cook vigorously until the slime cooks away, about 10 minutes, stirring often.
- Add the water, oregano, bay leaves and vinegar and stir well. Bring to a boil, then move this into clean Mason jars. Seal and let cool. Store in the fridge or water-bath can them.
Notes
- Salting and draining nocales before cooking reduces their slime effectively.
- Cook the nopales mixture vigorously to eliminate sliminess, stirring often for about 10 minutes.
- Escabeche is best after marinating in the refrigerator for about a week though it can be eaten immediately.
- Use clean jars for storing escabeche to ensure safe preservation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 53 kcal
% Daily Value*
| Calories | 53kcal | 3% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 22mg | 1% |
| Potassium | 215mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 2280IU | 46% |
| Vitamin C | 9mg | 10% |
| Calcium | 90mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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