Celeste Corona

Ingredients:

5-6 Nopales (medium size)

2 garlic cloves

2 chiles california

2 chiles guajillo

(add two chiles de arbol if you need spice in your life)

1/4 of onion

On handful of cilantro

Salt

Vegetable oil

Directions:

For this recipe you can either purchase precut nopales and even canned nopales, they will work just as fine.

If you are using fresh nopales, make sure to take off the prickleys and wash very very……..very well. Then Cut them up in to small little rectangles.

Put your nopales to boil with a good handful of cilantro (you can skip the cilantro here and add to the chile at the end) and one peeled garlic clove, and a dash of salt (Im Mexican, Im very bad with measurements lol) Your nopales are ready when they turn in to a darker green color and tender, this should be about 15 min.

While your nopales are boiling……..

Cut off the stems of your chiles, devine , deseed, and boil until tender.

Once boiled, put them in a blender along with you 1 garlic clove, half a teaspoon of salt, 1/4 onion and 1 cup of water. You can add more water to your chile if necessary when you add it to the nopales. Tast your chile add salt if necessary.

Drain your nopales

Add a table spoon of vegetable oil to a pan and heat up to a medium heat, add your Nopales and stir fry them for about 3-5 minutes constantly moving them to avoid charring.

Add your chile to your nopales using a strainer, sometimes the chile can still have seeds and veins so this will help eliminate those.

Let your nopales in chile boil for about 10 minutes. ( if you opted to put in your cilantro at the end this is the step where you would do that)

Serve with some Frijolitos (bakes beans) maybe some mexican sticky cheese, and some tortillitas de maiz (corn tortillas)

My mom usually makes some fried shrimp empanadas, but still working on making those myself lol share with ya’ll later!

Let me know how your nopalitos turn out 🙂