Mexican-Style Cactus Paddles (Nopales a la Mexicana)

About this recipe

Nopales a la mexicana is a simple, healthy, and flavorful stew that combines nopal cactus paddles cut into strips or small squares with the three colors of the Mexican flag: green from chile and cilantro, white from onion, and red from tomato. The nopales are first boiled to remove the mucilage, then sauteed with a sofrito of tomato, onion, chile, and garlic. They can be eaten on their own as a side dish, in tacos, as quesadilla filling, or alongside scrambled eggs for breakfast. It is an affordable, nutritious dish that highlights one of Mexico's most emblematic ingredients. Nopales are rich in fiber, calcium, and antioxidants, making them an ancestral Mexican superfood.

1. 1

   Limpia the cactus paddles retirando the espinas with a knife. Cut into strips or cuadritos según tu preferencia. Wash them well.

   
2. 2

   Boil the cactus paddles in water with salt, a trozo of onion and a pinch of bicarbonate of soda for 10-12 minutes. Rinse them very well under the chorro of cold water for eliminar completely the baba.

   

   💡 El bicarbonate of soda ayuda a reducir the baba. Rinser well es clave for the texture final.

3. 3

   Heat the oil in a frying pan amplia over medium heat. Sauté the onion until translucent (3 minutes). Add the garlic and the serrano chillies; cook 1 minuto more.

   
4. 4

   Add the tomato chopped and cook 5 minutes until suelte its jugos and suavice, stirring occasionally.

   
5. 5

   Add the cactus paddles drained to the sofrito. Mix well and cook 5-7 minutes over medium heat for that the flavours integren. Season with salt.

   
6. 6

   Remove from the heat and espolvorea with chopped fresh coriander. Serve como garnish, in tacos or with eggs revueltos and warm tortillas.