← Nouns Cooking · Mexican

Ingredients

• 400 g cooked or jarred nopales, rinsed, drained and diced
• 300 g Mexican chorizo, casing removed
• 3 medium tomatoes
• 2 Dried guajillo chillies, stemmed and seeded
• 2 chiles de árbol (optional)
• 1 Onion, sliced
• 1 tbsp Vegetable oil
• Salt

Method

1. Simmer the tomatoes, guajillos and árbol chillies in a little water for 8–10 min, until soft. Blend until smooth.
2. Heat the oil in a large frying pan over medium heat and fry the chorizo for 5–6 min, breaking it up, until cooked and lightly crisp.
3. Add the onion and cook for 3 min, then stir in the nopales and cook for 4 min so they lose any sliminess.
4. Pour in the sauce and simmer for 5 min, until it thickens and coats everything. Taste for salt; chorizo can be salty.

Tips

• If using fresh nopales, boil the diced paddles with a pinch of salt for 10–15 min and rinse well before adding.

Sources

Written in our own words after cross-checking these recipes:

Maricruz Avalos Mexico in My Kitchen