Nopales a la Mexicana

Name: Nopales a la Mexicana
Yield: 3 servings
Cuisine: Mexican
Ingredients: 500g nopales (cactus paddles), cleaned and cut into strips; 2 tomatoes, chopped; 1/2 white onion, chopped; 2 serrano or jalapeño chillies, chopped; 1 garlic clove; Coriander, chopped; Corn tortillas, to serve

Nopales a la mexicana/noh-PAH-les ah lah meh-hee-KAH-nah/

Also known as: Nopalitos a la Mexicana, Mexican Cactus Salad, Sautéed Cactus Paddles

About this dish

Tender strips of cactus paddle sautéed with tomato, onion and green chilli, eaten in tacos or with eggs.

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Ingredients

🌵500g nopales (cactus paddles), cleaned and cut into strips

🍅2 tomatoes, chopped

🧅1/2 white onion, chopped

🌶️2 serrano or jalapeño chillies, chopped

🧄1 garlic clove

🌿Coriander, chopped

🫓Corn tortillas, to serve

Method

Serves 3

Cook the nopales in a dry pan or boil them until the sticky juice is gone, then rinse.

Fry the onion, garlic and chilli in a little oil.

Add the tomatoes and cook until soft.

Stir in the nopales and season with salt.

Add coriander and serve in tortillas or with eggs.

✓ What Makes it Authentic

Nopales are eaten all over central Mexico; 'a la mexicana' means cooked with tomato, onion and chilli, the colours of the flag.

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