Nopalitos Con Rajas en Salsa Verde(Cactus In Salsa)
A simple salsa verde with plenty of roasted green chiles(rajas) is a delicious way to serve up some nopalitos for a meatless option!
Course Main Course
Cuisine Mexican
Prep Time 25 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 4Servings
Ingredients
Ingredients
4cupscleaned nopalescactus sliced into strips
Salt
Water
1poundtomatillos
1small white onioncut in half
5serrano peppers
1clovegarlic
2poblanosroasted, peeled and sliced into rajas(strips)
2Anaheim peppersroasted, peeled and sliced into rajas(strips)
You will also need
Cilantro for garnish
Queso panela or queso frescosliced or crumbled
TortillasCorn
oil if you decide to fry the tortillas
Instructions
Directions
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.
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.
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 garlic and cook for another minute. Mix in 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. .
Notes
Once you clean and cook the nopales intially, they can be frozen in freezer bags for a few months.