Nopales A La Mexicana
These Nopales A La Mexicana (tender Mexican Cactus) are sauteed with onions, tomatoes and roasted peppers. It's a simple recipe that is loaded with flavor!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 medium tender cactus paddles (cleaned and chopped)
- 1 Tablespoon olive oil
- ¾ medium white or yellow onion (divided)
- 2 garlic cloves (divided) (1 whole & 1 minced)
- ½ teaspoon oregano
- 1 large roasted anaheim pepper (or poblano pepper) (chopped in similar size to nopales. )
- 1 medium tomato (chopped)
- Salt and pepper to taste.
Instructions
- 1
Cut the nopales into small squares and cook for about 10 minutes in boiling water with ¼ piece of an onion, 1 garlic clove, a dash of salt and ½ teaspoon of dried oregano (see note #1). When they are ready, remove the water, run the nopales under cold water until all the slimy texture is gone. Set aside.
- 2
In a medium skillet, heat a tablespoon of olive oil, add the chopped onion and saute while stirring constantly until it begins to become transparent. Add the minced garlic clove and roasted peppers, saute for 30 seconds until fragrant.
- 3
Add the tomato and saute for 1 to 2 minutes until they soften up.
- 4
Season with salt & pepper to taste. Serve while warm.