Beef with Cactus Paddles

About this recipe

Carne con nopales is a traditional stew that pairs pork or beef with tender cactus paddles (nopales) in a green tomatillo and serrano chilli sauce. The cactus brings a unique texture and a slightly tangy flavour that complements the meat beautifully. It is a nutritious and quintessentially Mexican dish.

1. 1

   Cut the pork into 4 cm pieces. Place in a pot with water, half an onion, 1 garlic clove and salt. Bring to the boil and simmer for 40 minutes until tender. Reserve the stock.

   

   💡 Low and slow is the key - golden garlic is nutty and delicious, burnt garlic is acrid.

2. 2

   If using fresh nopales (cactus paddles), cut into strips and boil in salted water with a piece of onion and a tomatillo husk for 15 minutes. Rinse and drain.

   

   💡 The tomatillo husk helps reduce the sliminess of the nopales.

3. 3

   Boil the tomatillos and serrano chillies in water for 8 minutes until the tomatillos change colour.

   
4. 4

   Blend the tomatillos, serrano chillies, half an onion, 1 garlic clove and the coriander with half a cup of stock until smooth.

   
5. 5

   Heat the oil in a wide saucepan over medium-high heat. Pour in the salsa verde and fry for 5 minutes, stirring constantly.

   
6. 6

   Add the pork and nopales. Pour in more stock if needed to achieve a stew-like consistency. Cook over medium-low heat for 15 minutes.

   

   💡 Red snapper is traditional, but any firm white fish works well.

7. 7

   Adjust the salt and pepper. Serve hot with corn tortillas and white rice.