Nopales en Chile Rojo
Cactus in Red Chile
Fresh nopales cooked dry until their liquid evaporates, then simmered in a toasted guajillo and chile de árbol sauce until tender and deeply red.
Nopales en Chile Rojo
✦ Antes de Empezar
Before you cook
Why cook the nopales dry before adding the sauce?
Cooking them covered without liquid first lets the natural sap release and evaporate on its own, so the nopales turn olive green and lose their sliminess before they're simmered in the red chile sauce.
Ingredientes· 10View
- 2 pounds (900 g)Cleaned nopales, cut into strips
- 4Dried guajillo chiles
- 1Dried chile de árbol
- 2Roma tomatoes, optional
- 1/4White onion
- 2Garlic cloves
- 1 tablespoonOil
- 1 cupWater or broth
- 1 teaspoonSalt
- 1/2 teaspoonMexican oregano
Instrucciones
5 pasosCocina los nopales
Cook the nopales
Cook the nopales in a dry skillet with 1/2 teaspoon salt, covered, over medium heat. They will release liquid; continue until it evaporates and the nopales turn olive green, 12 to 15 minutes. Rinse only if desired.
Prepara la salsa roja
Make the red chile sauce
Toast and soak the chiles, then blend with the tomato, onion, garlic, water, remaining salt, and oregano.
Fríe la salsa
Fry the sauce
Fry the sauce in the oil for 7 minutes.
Añade los nopales
Add the nopales
Add the nopales and simmer for 10 minutes until coated and tender.
Sirve
Serve
Adjust the salt and serve with beans, eggs, or grilled meat.
