Nopales Tacos
User Reviews
5
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Prep Time
35 mins
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Cook Time
20 mins
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Total Time
55 mins
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Servings
4 servings
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Calories
535 kcal
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Course
Main Course, Appetizer, Lunch
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Cuisine
Mexican
Nopales Tacos
Description
Nopales Tacos feature cactus paddles that are cleaned, diced, and boiled until soft to reduce their natural sliminess. The cooking water is salted, and a pinch of baking soda helps tenderize the nopales further. While the nopales boil, tomatoes, onions, garlic, and serrano chiles are roasted on a high-heat comal until charred and softened, adding smoky complexity to the salsa. Ground meat is browned separately in lard or oil to develop a rich foundation for the taco filling.
After the nopales are drained and rinsed, they join the browned meat to meld flavors and textures together. This combination creates a savory, slightly tangy, and textured taco filling. The tacos are assembled using warm corn tortillas and topped with crumbled cotija cheese, chopped cilantro, and a squeeze of fresh lime to brighten the dish.
This recipe provides options such as replacing meat with chopped mushrooms for a vegetarian version or swapping flour tortillas if preferred. The charred salsa can be varied by using tomatillos or adding a roasted poblano or Anaheim chile for a green variation, allowing flexibility in flavor profiles.
Ingredients
NOPALES
- 1 pound Nopales cleaned and diced
- salt
- baking soda optional, a pinch
- 4 tomatillo husks optional
SALSA
- 4 plum tomato cut in half
- 1 white onion cut in quarters
- 3 garlic cloves, unpeeled
- 2 serrano chile or jalapeno chile
- 1 teaspoon salt
- 1 teaspoon Mexican oregano (optional)
- 3 tablespoons cilantro chopped
TACOS
- 1 pound ground meat (beef, pork, venison, turkey, etc)
- 1 tablespoon lard or oil
- 12 to 16 corn tortillas
- cotija cheese for garnish, or queso fresco
- cilantro for garnish, chopped
- lime for garnish, wedges
Instructions
- Start by bringing about 6 cups of water to a boil and setting a comal, griddle or cast-iron skillet on high heat. Set a frying pan on another burner, add the oil and turn the heat to medium.
- When the comal is hot, set the quartered onions in the center, the unpeeled garlic on the edges and the chiles and tomatoes wherever there is room. You goal is to char the cut sides of the tomatoes and onions, and the skins of the chiles and garlic.
- When the water boils, add salt and the nopales. Boil these for 10 minutes, then add a pinch of baking soda. The water may well froth a lot, so keep an eye on things so it doesn't boil over. Boil the nopales for a total of 15 to 20 minutes. Drain and rinse in cold water.
- As everything else is either charring or boiling, brown the ground meat in the frying pan. It should be nicely browned by the time the nopales and vegetables are ready. If it's done early, drop the heat to low.
- Once the nopales are cooked and rinsed, add them to the pan with the meat. Once the vegetables are nicely charred, remove the skins from the chiles and garlic, roughly chop the onions and put it all in a molcajete or food processor with the oregano and process into a chunky salsa. Add this to the pan with the meat and nopales.
- Stir well and cook it all over medium-low heat while you heat up the tortillas on a comal or in a microwave, over the burners or whatever. Once everything's all ready, serve the carne con nopales with a slotted spoon to drain off any excess moisture and top with the cheese and cilantro. Serve with the lime wedges.
Notes
- If you prefer a vegetarian option, replace the ground meat with chopped mushrooms for a similar texture.
- Flour tortillas may be used instead of corn tortillas according to taste.
- The salsa can be varied by using tomatillos instead of tomatoes or adding roasted poblano or Anaheim chiles for a different flavor.
- Using baking soda in the boiling water helps tenderize the nopales and reduce sliminess, but watch closely to prevent boil-overs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Calories | 535kcal | 27% |
| Carbohydrates | 45g | 15% |
| Protein | 27g | 54% |
| Fat | 29g | 45% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 721mg | 30% |
| Potassium | 956mg | 20% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
| Vitamin A | 1094IU | 22% |
| Vitamin C | 23mg | 26% |
| Calcium | 295mg | 30% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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