Photograph of the finished Nopales a la mexicana

Mexico · Lá xương rồng xào cà chua ớt

Nopales a la mexicana

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Nopal cactus leaves Nopal cactus leaves 3.1 lb
  • Photograph of Tomato Tomato 12
  • Photograph of Onion Onion 2
  • Photograph of Jalapeños Jalapeños 12
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 9.9 oz
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Herbs Herbs 3.5 oz
  • Photograph of Tortilla Tortilla 20 leaves
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Salt Salt 0.8 oz

Method

  1. 1 Cut the cactus leaves into strips and boil them with an onion for 12 minutes.
  2. 2 Boiling it with onions is the way to draw out the sticky sap from nopal; skipping this step will leave the entire plate slimy.
  3. 3 Rinse with cold water and let drain thoroughly on a sieve for 10 minutes.
  4. 4 Sauté the onions with the garlic and chopped jalapeño peppers for 3 minutes.
  5. 5 Add the diced tomatoes and sauté for 4 minutes until the liquid evaporates, then add the nopal and stir for 3 minutes.
  6. 6 Sprinkle with fresh cheese and herbs, then serve with warmed cornbread.
Start cooking