Tag Archives: Nopales

Nopalitos con Chorizo en Salsa de Chipotle (Cactus and Mexican Chorizo)

Nopalitos con Chorizo en Salsa de Chipotle is one of those recipes that can be served in a variety of ways. For breakfast, lunch or dinner, it is fairly inexpensive to prepare and can be prepared quickly. When fresh nopales are not available, the next best thing for me, is Doña Maria brand nopalitos in a jar. They are readily available in many stores and are much easier to find than a good  store bought corn tortilla, lol! I am not sure how they decide what each store will carry when it come to latin or hispanic foods, but where I live most people have never tried nopales. Most often nopal recipes are prepared during the time of lent when meatless meals are a way of life. In a simple salsa, with potatoes or with queso panela, they are a delicious meal to prepare anytime. Once drained and rinsed you can add them to your favorite salad, salsa recipe, soups, stews, chili or for scrambled eggs for breakfast tacos. They are mild in flavor, tender and a good source of fiber. 

Nopalitos con Chorizo en Salsa de Chipotle
Nopalitos con Chorizo en Salsa de Chipotle

Ingredients

1 dried chipotle
2 to 3 chile de arbol
1 jalapeño, sliced
1 to 2 cloves garlic
3 roma tomatoes
Olive oil
1/3 to 1/2 cup water
1 teaspoon chicken bouillon granules

*If you can’t frind the dried chipotles, you can add 2 chipotles in adobo when you are ready to blend all of the ingredients

1 cup uncooked mexican chorizo
1 cup thinly sliced white onion
1 jar of Doña Maria nopales (30 oz.), drained and rinsed
Salt and fresh cracked pepper to taste

I often used this cooking method to prepare a salsa that has dried peppers in the ingredients. Adds a slightly roasted flavor and is great for small quantities.
I often used this cooking method to prepare a salsa that has dried peppers in the ingredients. Adds a slightly roasted flavor and is great for small quantities.
Salsa de Chipotle before adding to the nopales and chorizo
Salsa de Chipotle before adding to the nopales and chorizo
The nopales Doña Maria are a great way to enjoy all of my favorite nopal recipes. Convenient!
The nopales Doña Maria are a great way to enjoy all of my favorite nopal recipes. Convenient!
These nopalitos are great for tacos, enchiladas or simply served over rice
These nopalitos are great for tacos, enchiladas or simply served over rice. During lent, I like to prepare this same recipe, minus the chorizo, but instead with crispy potatoes or queso panela.

Directions

1. To a small skillet, add the chipotle, chile de arbol, jalapeño, garlic and tomatoes. Add in 1/4 cup of olive oil and heat to medium heat. Cook for 15 to 20 minutes, turning often so that the dried chiles and garlic does not burn. To that same pan, add 1/2 cup of water and cook for another 5 minutes to soften the dried peppers a little more. Transfer to blender, add the bouillon and blend on high until smooth, set aside.

2. Add the chorizo to a large skillet and heat to medium. Cook for 6 to 8 minutes, breaking into smaller pieces with a wooden spoon. Add the onions and cook for another 3 to 5 minutes. Add the nopalitos and salsa fom blender. Bring to a boil, reduce to a simmer and cook for 10 minutes. Taste for salt and add a little fresh cracked pepper. Serve as is with rice, beans and warm tortillas. Or top with egg and salsa as pictured. Yields 6 servings.

Nopalitos con Chorizo en Salsa de Chipotle
Nopalitos con Chorizo en Salsa de Chipotle
Nopalitos con Chorizo, Sunny Side Up Egg with Habanero Fresno Hot Sauce
Nopalitos con Chorizo, Sunny Side Up Egg with Habanero Fresno Hot Sauce

* Click onto the picture above to see the recipe for the Chile Habanero-Fresno Hot Sauce I added on top of egg.

Homemade Chorizo Using Dried Spices and Chiles
Homemade Chorizo Using Dried Spices and Chiles

** Click onto picture to see the recipe for the homemade chorizo I used in this recipe.

Nopalitos con Rajas en Salsa Verde (Cactus with Roasted Green Chiles in Tomatillo Salsa)

Nopalitos con Rajas en Salsa Verde was a typical dish prepared during Lent at our house. Another favorite way to enjoy nopalitos is for breakfast, scrambled with eggs, chorizo, onions and chile serrano! This past year, a couple of my foodie friends were nice enought to ship me fresh cactus paddles all the way from California! I was excited beyond words. It had been so long since I had enjoyed fresh nopalitos of any kind. When I get a craving for them, thank goodness the nopalitos in a jar are available in a variety of stores where I live. One of our local markets has been adding new products to their produce department. I walk in the other day, and what do i find??? Fresh cactus! Yay! I was like a kid in a candy store and the people around me were looking at me like I was crazy, lol! This was probably just my fourth time cleaning the cactus paddles and it wasn’t so bad, ha ha….I love a good cooking challenge!

Nopalitos con Rajas en Salsa Verde

4 cups cleaned nopales(cactus) sliced into strips
Salt
Water
1 pound tomatillos
1 small white onion, cut in half
5 serrano peppers
1 clove garlic
2 poblanos, roasted, peeled and sliced into rajas(strips)
2 Anaheim peppers, roasted, peeled and sliced into rajas(strips)

 

The cactus paddles before being cleaned
The cactus paddles before being cleaned
Use a small sharp knife to remove the needles
Use a small sharp knife to remove the needles

Tip~ When I clean the paddles, I hold the end tightly with a kitchen towel, lay the paddle on flat surface and slice or shave away from me into the sink to catch the needles.


You will also need
Cilantro for garnish
Queso panela or queso fresco, sliced or crumbled
Tortillas, Corn or flour

*oil if you decide to fry the tortillas

 

Slice into strips or dice the nopales. Use right away or freeze for another time.
Slice into strips or dice the nopales. Use right away or freeze for another time.
Blanched Nopales, Roasted Poblanos, Chilacas, Onions and Garlic
Blanched Nopales, Roasted Poblanos, Chilacas, Onions and Garlic
Blanched Tomatillos, Onions and Serrano Peppers for Salsa Verde
Blanched Tomatillos, Onions and Serrano Peppers for Salsa Verde
Nopalitos con Rajas en Salsa Verde
Tacos de Nopalitos con Rajas en Salsa Verde y Queso Panela

Nopalitos con Rajas en Salsa Verde

 

1. Using a small sharp knife, carefully shave or remove the needles from the cactus paddles.  Slice into strips and rinse well under cold water.  Combine the nopales with 1 teaspoon of salt in a sauce pan. Cover with water, bring to a boil, reduce heat and cook for 6 to 8 minutes. Drain and  again rinse well under cold water.

2. In another sauce pan, add the tomatillos, half of the onion and all of the serrano peppers. Cover with water, bring to a boil, reduce to simmer and cook for 10 to 15 minutes. Drain all the water and transfer to the blender. Add garlic and 3/4 teaspoon of salt or to taste. Blend on high until smooth, set aside.

3. Preheat a large skillet with 2 tablespoons of oil to medium heat for a few minutes. Slice the remaining onion into thin strips. Add to skillet and cook for 3 minutes. Add the rajas and nopales and cook for another few minutes. Add half of the salsa from blender to the skillet. Cook at a low simmer for 10 minutes. Garnish with fresh cilantro. Serve with extra salsa, queso panela slices, avocado and warm tortillas. Yields 4 servings.

Prepare some homemade corn tortillas, add sliced queso panela to make a quesadilla or taco, add noplalitos!

Prepare some homemade corn tortillas, add sliced queso panela to make a quesadilla or taco, add noplalitos! The tacos above were fried with just the cheese inside first. The recipe for homemade tortillas is on the blog.