Nopales a la Mexicana

Nopales a la Mexicana

A vibrant, wholly plant-based take on a beloved Mexican classic. Tender cactus paddles are sautéed with roasted Anaheim pepper, ripe tomato, white onion, and garlic, then seasoned simply with oregano, salt, and pepper. Ready in under 30 minutes, this colourful side dish is as nourishing as it is flavourful — earthy, slightly tangy nopales soaking up every drop of the fragrant, smoke-kissed tomato base. Perfect alongside black beans, warm tortillas, or your favourite Mexican mains.

Ingredients
[ ] 4 medium tender cactus paddles (nopales), cleaned, spines removed, and chopped into bite-sized pieces
1 tablespoon olive oil
¾ medium white or yellow onion, divided (½ finely sliced for sautéing
[ ] ¼ kept whole for boiling nopales)
2 garlic cloves, divided (1 kept whole for boiling nopales
[ ] 1 minced for the sauce)
½ teaspoon dried oregano
1 large Anaheim pepper (or poblano pepper), roasted, peeled, and chopped to a similar size as the nopales
1 medium ripe tomato, chopped
Salt and freshly ground black pepper, to taste
Fresh water, for boiling

Instructions
[ ] 1. Place the chopped nopales in a medium saucepan and cover with cold water. Add the whole garlic clove and the reserved quarter of onion. Bring to a boil over medium-high heat, then reduce the heat and simmer for 8–10 minutes, or until the nopales are tender and their natural sliminess has reduced.
[ ] 2. Drain the nopales thoroughly and discard the onion and garlic. Set the nopales aside.
[ ] 3. While the nopales cook, roast the Anaheim (or poblano) pepper directly over a gas flame or under a hot grill, turning occasionally, until the skin is charred all over.
[ ] 4. Transfer the charred pepper to a covered bowl and leave to steam for 5 minutes. Peel away the charred skin, remove the seeds, and chop the flesh to roughly the same size as the nopales.
[ ] 5. Heat the olive oil in a large frying pan over medium heat. Add the sliced onion and cook, stirring occasionally, for 3–4 minutes until softened and just beginning to turn golden.
[ ] 6. Add the minced garlic and cook for a further 1 minute, stirring constantly, until fragrant. Take care not to let it brown.
[ ] 7. Add the chopped tomato and roasted pepper to the pan. Stir to combine and cook for 3–4 minutes, until the tomato begins to break down and the mixture becomes saucy.
[ ] 8. Add the drained nopales to the pan. Sprinkle over the dried oregano and season with salt and freshly ground black pepper. Stir well to combine.
[ ] 9. Cook for a further 3–4 minutes over medium heat, stirring occasionally, until everything is heated through and the flavours have melded together.
[ ] 10. Taste and adjust the seasoning as needed. Serve immediately as a side dish alongside warm corn tortillas, black beans, or your favourite Mexican mains.

https://www.cuisinesavvy.com/recipe/nopales-a-la-mexicana