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!
Servings 6 Servings
Ingredients
Ingredients
- 1 dried chipotle or 2 chipotles in adobo
- 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
- 1 cup uncooked mexican chorizo
- 1/2 cup thinly sliced white onion
- 1- 1 1/2 lbs previously cooked nopales or 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.