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Recipe Summary

Yield: Makes about 3 1/2 cups

Ingredients

Ingredient Checklist

2 1/4 pounds cactus paddles

2 medium onions, chopped

2 cloves garlic, peeled and chopped

2 tablespoons vegetable oil

4 medium tomatoes, chopped

3 serrano chiles, chopped

Salt

1/4 cup loosely packed cilantro, chopped

Gallery

Recipe Summary

Yield: Makes about 3 1/2 cups

Recipe Summary

Yield: Makes about 3 1/2 cups

Recipe Summary

Yield: Makes about 3 1/2 cups

Yield: Makes about 3 1/2 cups

Makes about 3 1/2 cups

Ingredients

Ingredients

  • 2 1/4 pounds cactus paddles
  • 2 medium onions, chopped
  • 2 cloves garlic, peeled and chopped
  • 2 tablespoons vegetable oil
  • 4 medium tomatoes, chopped
  • 3 serrano chiles, chopped
  • Salt
  • 1/4 cup loosely packed cilantro, chopped

Directions

If cactus paddles still have thorns, grasp with a gloved hand or pair of tongs and shave with a sharp knife (be sure to peel just the thorns). Rinse under cold water.

To cut nopales, hold paddle in your hand and shave off 2-inch-long slivers with a knife, turning paddle every few cuts so that pieces remain uniform.

Bring a large pot of salted water to a boil. Add nopales and half of the chopped onions. Boil briskly for 10 to 15 minutes or until tender. Drain and rinse in 2 changes of cold water.

In a large saute pan over medium heat, cook remaining onion with the garlic in the oil until soft, about 5 minutes. Add nopales, tomatoes, and chiles, season with salt, and cook for about 10 minutes. Sprinkle in cilantro and remove from heat. Serve hot or at room temperature.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Sauteed Nopales

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

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Newest

All Reviews for Sauteed Nopales

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest