Mexican cuisine · Vegetable Dishes

Nopalitos Guisados

Tender diced cactus paddles braised with tomato, onion and serrano, finished with cilantro and queso fresco.

Ingredients · for 4 servings

• 600 g nopales (cactus paddles, or from a jar)
• 500 g tomatoes
• 1 white onion
• 3 garlic cloves
• 2 green chiles
• 1/2 bunch cilantro
• 150 g queso fresco (or mild feta)
• 1 tsp oregano
• 3 tbsp vegetable oil
• Salt, pepper

Instructions

1. Remove the spines from the nopales, cut into 1 cm cubes, and boil in plenty of salted water for 10 min., until olive-green and just tender with a slight bite.
2. Drain the cubes in a colander, rinse thoroughly under cold water, and let drain well — this removes all the slippery juice.
3. Finely dice the onion and garlic, slice the green chiles into thin rings, and sauté everything in 3 tbsp of vegetable oil over medium heat for 4 min., until translucent.
4. Dice the tomatoes, add with the oregano, and simmer uncovered for 8 min., until the sauce thickens and the oil separates at the edges.
5. Stir in the nopales and braise for another 5 min. so they absorb the sauce; season with salt and pepper.
6. Fold in the chopped cilantro, scatter with crumbled queso fresco, and serve warm as a side dish or taco filling.