I am going just going to say it - I have not always liked Nopalitos. In fact, when I was younger I disliked them - a lot. But it is true what they say, as we age, our tastes change and evolve and now I can safely say I am on Team Nopalitos all the way!
Nopales are cacti, the kind that gives us prickly pears or tunas (my favourite fruit in the whole wide world!). The name comes from the Nahuatl word Nohpalli, referring to the pads of the plant. Used extensively in Mexican cooking, nopales can be eaten raw or cooked, in stews, salads, soups, smoothies, etc.
Nopales, or nopalitos, as they are fondly called, are very nutritious, are low in carbohydrates and almost have no fat. They have a mucilaginous texture, similar to okra, chia and flax seed, which makes them great at slowing down blood sugar absorption in the intestine. They have a slightly tart taste and texture similar to green peppers or green beans.
Nopalitos are a traditional topping for tlacoyos, and they make an amazing taco and sope filling, as well as salads and appetizers like pico de gallo.
This recipe was given to me by my sister, and I have to say, it is an excellent way to enjoy nopalitos. Let me know if you try it!
Nopalitos en Chile Colorado
Cactus in Guajillo Chile Sauce
5 cups nopales, cleaned and cut into 1/2” pieces
1 tsp kosher salt
3 guajillo chles, stemmed and seeded
1 Roma tomato
1 clove garlic
1/4 of a white Spanish onion
1 Tbsp avocado or vegetable oil
3/4 cup diced white Spanish onion
1 clove garlic, minced
1 tsp Mexican oregano
Salt to taste
1/2 cup chopped cilantro
Corn tortillas and crumbled feta or cotija cheese for serving
Place nopales on a colander set over a bowl and sprinkle with salt. Toss well and let them sit for 20 minutes to allow for the mucilage to release. Once you see it come out, rinse very well under cold tap water until all mucilage is gone. Drain and reserve.
Meanwhile, in small saucepan, place guajillo chiles, tomato, garlic and Spanish onion wedge. Cover with water and bring to a boil. Once it boils, cover and let sit for 15 minutes. Transfer the vegetables to a blender jar and process until smooth.
In large skillet heat oil over medium heat and sauté onion until soft, about 5 minutes. Add garlic and cook for a minute. Add drained nopales and cook until all moisture is gone, 10-12 minutes.
Add guajillo sauce, Mexican oregano and salt to taste. Simmer for 10 minutes.
Adjust seasoning, add cilantro and serve with corn tortillas and cheese.
Serves 6.