A few years back I had my first nopales {cactus paddles}. If I recall correctly, it was at one of Hector's family parties.

From first bite, I fell in love with nopales. It was so different; it was so delicious. After that first bite, I have been eating nopales on a regular basis, especially here in Mexico where they are readily available.

From talking to others here in Mexico, I have learned that many people actually don't like nopales. They are too slimy or to tart for their taste buds.

I must be in the minority because the sliminess doesn't bother me one bit.

There are many different ways to cook nopales to remove the sliminess. Many people boil them with a little baking soda.

I have never done this method. Instead I cook them with a little oil and release their liquid and cook the nopales until that liquid has mostly evaporated.

As the nopales cook, the turn a darker green color. It is so simple + easy to cook nopales!

I have never actually had to clean the spines off the nopales before.

If you can only find prickly nopales, Pati's Mexican Table has some great tips on how to clean them.

Even in the U.S. I have been able to find nopales already cleaned and ready for use. Some Mexican grocery stores, even sell them precut; making this recipe for Nopales in Guajillo Chile Sauce even easier!

Let's talk a little about this sauce where Guajillo chiles are the main star.

Guajillo chiles are one of the most common chiles used in Mexico cooking, They are easy to find in the U.S. too. These chiles aren't too spicy, but they do pack a lot of deep flavor. They have this automatic quality to them and go perfectly with nopales.

Serve the Nopales in Guajillo Chile Sauce  with warm corn tortillas. For a complete meal serve with rice + beans!

It's also a great savory breakfast option too!

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Nopales in Guajillo Chile Sauce

Yield: 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Nopales are cooked and served with a warming guajillo chile sauce. Serve with warm corn tortillas! A great savory breakfast meal!

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Ingredients

• 8 Large Nopale Pieces, cleaned and spines removed
• 2 Tablespoons Olive Oil, Divided
• 6 Guajillo Chiles, stems and seeds removed
• Boiling Water
• 4 Small Roma Tomatoes, roughly chopped
• ¼ White Onion
• 2 Garlic Cloves, peel removed
• ½ teaspoon Mexican Oregano
• ½ teaspoon Salt, or to taste
• Chopped Cilantro for garnish

To serve:

• Warm Corn Tortillas

Instructions

1. Cut the nopale pads into small square pieces. In a large skillet with a lid, heat 1 tablespoon of oil over medium heat. Add the cut nopale pieces and stir. Cook for a few minutes until they start to release their liquid. Cover and cook until tender and most of the liquid has evaporated, about 15-20 minutes. Set aside when done.
2. While the nopales are cooking, start making the sauce. Heat enough water to cover the chiles in a small saucepan. Once boiling, add the chiles and cook for 5 minutes. Remove from heat and let cool for 5 more minutes. Drain the chiles and transfer to a blender. Add the tomatoes, onion, garlic, oregano and salt to the blender. Blend until completely smooth.
3. In a large deep skillet heat the remaining olive oil over medium heat. Once hot, add the pureed sauce. Cook for 5 minutes, occasionally stirring.
4. Add the reserved cooked nopales to the sauce. Stir everything together and cook for 5 minutes.
5. Garnish with chopped cilantro and serve with warmed corn tortillas.

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