World Flavors Cookbook

Nopales en Salsa Roja

Tender cactus paddles cooked in a spiced tomato-guajillo salsa — a uniquely Mexican side dish with earthy, slightly tangy cactus.

Cuisine: Mexico

Ingredients

• 4 nopal cactus paddles, spines removed, diced
• For salsa: 3 guajillo chilies, soaked; 3 tomatoes roasted; 1 onion; 2 cloves garlic; salt
• 1 tsp baking soda (to reduce sliminess)
• Cilantro, queso fresco to serve

Instructions

1. Boil diced nopales with baking soda and salt 10 minutes until tender. Rinse well.
2. Blend soaked guajillos, roasted tomatoes, onion, and garlic.
3. Fry blended salsa 5 minutes until darkened.
4. Add cooked nopales. Simmer 10 minutes.
5. Season. Add cilantro.
6. Serve with crumbled cheese.