What are Nopalitos a La Mexicana? When a dish is called or referred to as “a la Mexicana”, it typically means that it is prepared with green chile peppers, white onion and red tomatoes. Green, white and red. The colors of the Mexican flag.
In today’s blog post I will share with you a tasty and traditional Mexican recipe of Nopalitos a La Mexicana. I will also share just a few of the delicious food products coming out of California.
Nopalitos a La Mexicana
In most cases, whenever a Mexican dish is simply prepared with green chile pepper, white onion and red tomato, it is referred to as "a la Mexicana". Simple dishes like these nopalitos a la Mexicana were, and still are, staple dishes that I prepare often.
- Grapeseed oil
- 1/2 cup white onion diced
- 1 clove of garlic minced
- 1-2 serrano peppers minced
- 1 large roma tomato diced
- 2 cups nopalitos diced, previously cooked
- 1 tablespoon cilantro chopped
- Salt and pepper to taste
- In a skillet, heat 1 tablespoon of oil at medium heat.
- Saute the onion, garlic and chile serrano for 3 minutes. Season lightly with salt and pepper.
- Mix in the tomatoes and again season lightly with salt and pepper. Cook for 5 minutes.
- Mix in the nopalitos and cook for another 5 minutes. Taste for salt. Fold in the cilantro right before serving.
This is one of the most simple ways you can prepare nopalitos. Scramble in some eggs and you have another variation for breakfast tacos. Or mix in some Mexican chorizo and a spicy salsa! So many possibilities!
For The Sopes:
Cook chorizo for 6-7 minutes, crumbling as it cooks. Flash fry the El Comal Sopes until crispy on both sides. Layer sopes with beans, nopalitos, Chemo’s Spicy Chorizo, cotija cheese, Salsa Mocorito and crush a few Chiltepin Peppers on top to finish! I was out of crema or else I would add some too, Lol! And a squeeze if fresh lime!
How To Cook Fresh Nopales(Cactus). Click Here! http://pinaenlacocina.com/2018/03/09/nopalitos-en-salsa-de-chile-anchocactus-in-salsa/
The first product is this delicious spicy Mexican pork chorizo. The owner, Anselmo Torres, prepares it in small batches so it’s always fresh! For now, he is doing all the work himself and works hard daily trying to promote and get the word out about his product. This Moyahua, Zacatecas style chorizo is house-made, seasoned and cured to perfection. Find the link below.
Chemo’s Chorizo https://chemoschorizo.com/ Check out his products. He ships!
El Comal Products https://www.elcomal.com/ How fortunate I am to be able to enjoy all their tasty products! Many of you know that my Dad, Ramiro, was one of the pioneers in the tortilla machinery manufacturing business that begin in the 60’s in California. I am always on the hunt for a better store bought corn tortilla when I am not in the mood to prepare my own. https://pinaenlacocina.com/2019/01/02/corn-tortillas-getting-back-to-your-roots/
How To Cook Pinto Beans! Click Here! https://pinaenlacocina.com/2016/01/19/frijolescooking-pinto-beans/
How To Prepare Sopes. Click Here! http://pinaenlacocina.com/2015/05/11/sopes-de-chorizo-con-papa-potato-and-mexican-chorizo-sopes/
Salsa Mocorito! https://salsamocorito.com/ I use the dried chiltepin peppers both whole and crushed in many of my recipes. A little goes a long way, but I love spicy foods! The salsa is the perfect blend to garnish any of your favorite tacos, enchiladas, nachos and soups!