Nopalitos Con Chorizo en Salsa de Chipotle(Cactus and Mexican Chorizo)
When I can't find fresh nopales, the nopalitos in a jar are my go to when I am craving this dish!
Course Main Course
Prep Time 25 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 6Servings
Ingredients
Ingredients
1dried chipotle or 2 chipotles in adobo
2 to 3chile de arbol
1jalapeñosliced
1 to 2clovesgarlic
3roma tomatoes
Olive oil
1/3 to 1/2cupwater
1teaspoonchicken bouillon granules
1cupuncooked mexican chorizo
1/2cupthinly sliced white onion
1- 1 1/2lbspreviously cooked nopalesor one 30 oz., jar drained and rinsed
Salt and fresh cracked pepper to taste
Instructions
Directions
To a small skillet, add the chipotle(only if using the dried 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.
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.
4. 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.
Notes
If using the chipotles in adobo, reserve them until you are ready to blend the salsa.