Sauteed Nopales with Onion and Tomatoes
Let's talk about nopales and how I am currently obsessing over this vegetable. I need to switch up my standard typical vegetables (broccoli, string beans, cauliflower, etc).
Therefore, I'm going with my roots and sticking with nopales for now.
If you're into fajitas, you would definitely enjoy this recipe! My husband loves it as a new side dish when meal prepping for the both of us.
Aside from its unique textures, they have so many nutritional benefits. They are fibrous and full of antioxidants, helps with digestion and anti- inflammation, and just good for you.
Sauteed Nopales with Onions and Tomatoes
1.5 lbs nopales sliced
Half large onion, sliced
3 roma tomatoes, center seeds removed, sliced
1 serrano pepper, sliced
1 garlic clove, minced
1 tsp salt
½ tsp fresh cracked pepper
½ tsp smoked paprika
¼ tsp chile powder
How to cook nopales?
There are a couple ways to cook nopales. This is the way my mom prepares them and she has taught me to do the same. Once you prepare and boil the nopales, they are ready to eat as they are.
Clean and rinse each pad. Slice you’re nopales.
Boil them in a medium size pot with salted water for about 10-12 minutes on medium heat. This cooks them through and it removes the majority of their excess water. They should turn dark tint green when they’re ready.
Drain the water out from the pot. Then, add more water into the pot with the nopales to remove excess slime. Drain once more and allow to dry off completely.
At this point they are ready to eat.
Directions for Saute
Heat a large skillet on medium high. Drizzle in some oil. Add in the sliced onions, saute for about three minutes.
Add in the serrano peppers and garlic. Saute for another two minutes.
Add the nopales, salt, paprika, chile powder, salt and pepper. Saute for about three minutes.
Lastly, add in the sliced tomatoes. Saute all the ingredients in the pan for about three minutes until the tomatoes become slightly soft.
Ready to eat!