Nopalitos Con Chili (Burbank Cactus Shoots WChili Sauce)

chefs-mate chefs-mate 0 Comments
Servings: 6 Difficulty: Intermediate
Jump To Recipe Print Recipe
Tender cactus pads simmered in a rich, aromatic mild chili sauce with onions and garlic.
Nopalitos Con Chili (Burbank Cactus Shoots W/Chili Sauce recipe image

This traditional Mexican dish features tender nopalitos (cactus pads) simmered in a flavorful, velvety chili sauce. The mild heat of the chili powder complements the earthy, slightly tangy taste of the cactus, while sautéed onions and garlic add depth and aroma. The sauce thickens beautifully with a touch of flour, coating the nopalitos perfectly. It is a satisfying, hearty vegan main that pairs wonderfully with rice, beans, or grilled meats. Simple to prepare with pantry staples, this recipe brings authentic home-style comfort to your table.

Nopalitos Con Chili (Burbank Cactus Shoots W/Chili Sauce recipe image
Print Recipe

Nopalitos Con Chili (Burbank Cactus Shoots WChili Sauce)

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 351.7

Description

This traditional Mexican dish features tender nopalitos (cactus pads) simmered in a flavorful, velvety chili sauce. The mild heat of the chili powder complements the earthy, slightly tangy taste of the cactus, while saut&# 195;©ed onions and garlic add depth and aroma. The sauce thickens beautifully with a touch of flour, coating the nopalitos perfectly. It is a satisfying, hearty vegan main that pairs wonderfully with rice, beans, or grilled meats. Simple to prepare with pantry staples, this recipe brings authentic home-style comfort to your table.

Ingredients

Directions

  1. Scrape the spines and slime from the cactus shoots using a paring knife, then cut into small squares and rinse well.
  2. Place the cactus squares in a deep pan with enough water to cover and boil until tender.
  3. Drain the cooked cactus thoroughly and set aside.
  4. Rinse the pan and return it to the heat, adding 1/2 cup of corn oil.
  5. Add the chopped onions and garlic to the hot oil and sauté for 10 minutes until softened and fragrant.
  6. Remove the pan from heat and let the mixture rest for 10 minutes.
  7. Stir in the flour, warm water, and chili powder until well combined.
  8. Return the pan to medium-low heat and cook, stirring constantly, until the sauce thickens to a medium consistency.
  9. Add the drained cactus squares to the sauce and simmer for an additional 15 minutes to allow flavors to meld.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 351.7kcal
% Daily Value *
Total Fat 30.3g47%
Saturated Fat 3.9g20%
Cholesterol 0.0mg0%
Sodium 2447.2mg102%
Total Carbohydrate 19.3g7%
Dietary Fiber 1.6g7%
Sugars 1.8g
Protein 3.5g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve this dish as a side for beef, poultry, or fish, or enjoy it as a standalone vegan main.

Ensure all spines and the slippery coating are thoroughly removed from the nopalitos before cooking to avoid texture issues.

If the sauce becomes too thick, add a splash more warm water. For a spicier version, increase the chili powder or add diced fresh chilies.

Keywords: nopalitos, cactus, chili, mexican, vegan, sauce, onion, garlic, corn oil, simmer, savory, side dish, plant-based, mild heat
Recipe Card powered by WP Delicious