Nopalitos Con Chili Cactus
Experience the vibrant flavors of "Nopalitos Con Chili Cactus," a traditional Mexican dish that brings fresh nopal cactus paddles to life in a savory tomato and chili-infused sauce. This recipe showcases tender strips of cooked cactus, simmered with ripe tomatoes, aromatic garlic, and a zesty mix of jalapeño or serrano chilies, cumin, and oregano. Finished with a burst of fresh cilantro and a splash of lime juice, this dish offers a perfect balance of tangy, spicy, and earthy notes. Easily customizable, it can be served as a satisfying vegetarian main course or paired with warm tortillas, rice, or beans for a wholesome meal. Ready in just under an hour, this nutrient-packed dish highlights authentic Mexican flavors while being both simple and delightful to prepare.
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Recipe Information
Ingredients
- 4 pieces fresh nopal cactus paddles
- 3 medium ripe tomatoes
- 1 medium white onion
- 3 pieces garlic cloves
- 2 pieces jalapeño or serrano chili
- 0.25 cup cilantro
- 2 tablespoons olive oil
- 0.5 cup vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the fresh nopal cactus paddles under running water. Using a vegetable peeler or sharp knife, remove the spines and outer edges of each paddle. Slice the cleaned paddles into thin strips approximately 1/4 inch wide.
Bring a pot of salted water to a boil. Add the nopal strips and cook for 8-10 minutes until tender. Drain, rinse under cold water, and set aside.
Dice the tomatoes and the onion. Mince the garlic and finely chop the chili peppers (remove seeds for less heat, if desired).
Heat the olive oil in a large skillet or frying pan over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until fragrant and translucent.
Stir in the diced tomatoes, chopped chili peppers, ground cumin, and dried oregano. Cook for 5-7 minutes until the tomatoes soften and form a chunky sauce.
Add the cooked nopal strips to the skillet along with the vegetable broth. Stir to coat the cactus in the sauce, letting it simmer for 5 minutes.
Season with salt, black pepper, and lime juice to taste. Stir in the chopped cilantro just before serving for a fresh, herbal finish.
Serve warm as a main dish or alongside tortillas, rice, or beans for a complete meal.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2734 mg | 119% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 13.0 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 759 mg | 58% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1627 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
