Nopales with Chorizo
Nopales with Chorizo, This simple recipe is one of my favorite ways to eat nopales. Making it often without thinking in amounts or weights and for the first time, I am writing down the recipe for my own future reference. Enjoy it and make it any way you want, after all, you are tasting it.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups cooked nopales (prickly pear cactus paddles)
- 3 chorizos (about 2 oz each)
- 1 ½ tablespoon vegetable oil
- ½ cup finely diced onion
- 2 medium tomatoes (about 1 ½ cup diced)
- 1 serrano pepper
- 1/8 teaspoon freshly ground cumin (optional)
- Salt and ground pepper to taste
Instructions
- 1
Place the tomato, serrano pepper and 1 cup of water in a saucepan, and cook on medium heat until tomatoes and pepper are tender. They will take about 15 minutes to cook.
- 2
While the tomatoes and peppers are cooking. Heat oil in a large skillet over medium heat. Add onion, and cook, stirring, until soft, about 3 minutes.
- 3
Add the chorizo (casings removed) and keep cooking about 8-9 minutes. Stirring from time to time.
- 4
Once the tomatoes and peppers are cooked, place them in your blender with a 1/4 cup of the water, and process until you have a smooth sauce. Set aside.
- 5
When the chorizo is cooked add the nopales.
- 6
Stir in the sauce, and let it simmer for a few minutes just to let the flavors to blend. About 5 minutes. Adding more water if the food in the skillet becomes too dry. Season with salt and pepper.
- 7
Serve immediately with corn tortillas.