Karen Hursh Graber

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Nopales en Chipotle Adobado:
Nopales in Chipotle Sauce

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.

Ingredients:

• 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

Preparation:

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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