Nopales in Chipotle Sauce: Nopales en Chipotle Adobado

articles Food & Cuisine Recipes

Karen Hursh Graber

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
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