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Nopales in Chipotle Sauce: Nopales en Chipotle Adobado by Karen Hursh Graber © 2006

The mild flavor of nopales makes them ideal for combining with more strongly-flavored ingredients, such as chipotles in adobo. This recipe, from San Luis Potosí, is a quick, easy and flavorful vegetarian dish.


  • 2 pounds nopal paddles, cleaned and diced
  • 1 pound tomatillos, husked and roasted on a dry griddle or comal
  • 1/2 medium white onion, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 2 canned or homemade chipotles in adobo sauce
  • 1/2 large white onion, peeled and chopped.
  • 1 tablespoon corn oil
  • salt to taste


Place the nopales in a large pot with salted water to cover. Bring to a boil and cook 10 minutes. Drain and set aside.

Place the tomatillos, garlic and chipotles in a blender and puree.

In a medium saucepan, saute the onion in the oil until the onion is transparent. Add the puree and the nopales, stir and cook over low heat for 10-15 minutes. Serve hot with white rice, beans and plenty of warm tortillas for making tacos.

Serves 6.

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Published or Updated on: January 1, 2006 by Karen Hursh Graber © 2008
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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