Nopales Mexicanos.

TRADITIONAL MEAL

This nopales Mexicanos are a very traditional food in my country.

The nopales are high in antioxidants, vitamins, and minerals. They are a healthful addition to a balanced diet and may help decrease blood sugar, reduce inflammation, and lower cholesterol.

OTHER WAYS TO EAT IT?

Our favorite besides this Nopales Mexicanos is with scrumble eggs.

In a pan add the nopales saute for 2 min or so add the eggs salt and pepper, mix it up and eat it.You can make salads with it, you can add it to your smoothies as well.

CAN I FREEZE THIS MEAL?

Heck yes, let it cool completely, then put it in a ziploc bag or freezer container, you can have it in your freezer up to 4to 6 months

The ingredients for this Mexican nopales are: chile guajillo, nopales, tomatoes, chicken bouillon and a piece of onion.

Clean the chiles, remove the tail, boil water the turn it off, add the tomatoes and the chiles and let them there for 10 minutes,

Blend it together with the onion, garlic and the chicken bouillon. Add some of the water from the tomatoes.

Add what you blend in the pot with the chicken broth (where you cooked the chicken) shred the chicken, add it to the pot together with the nopalitos and let it simmer, check the flavor.

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]:

MEXICAN NOPALES

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course DINNER

Cuisine Mexican

Servings 6 PEOPLE

Ingredients

  

• 2 tomatoes
• 1 cube chicken boullon
• 1 clove of garlic
• 1 small piece of onion
• 7 guajillo peppers
• 2-3 chicken breast
• 1 bay leave optional
• 1 celery stick optional
• some cilantro optional
• 1 clove garlic
• ½ medium onion
• salt to taste
• 2 jars of tender catctus I feed 6 people and have leftovers

Instructions

 

• . Cook the Chicken:
• - Stovetop:Cook for 15-20 minutes if not frozen.
• - Slow Cooker:Cook on low for 3-4 hours.
• - Instant Pot: Cook for 6 minutes if not frozen, or 15 minutes if frozen.
• Blend the Ingredients:
• - After cooking, blend the chicken with a small piece of onion, garlic, guajillo peppers, and tomatoes until smooth. Discard the seeds and skins of the peppers.
• Prepare the Broth:
• - In a large pan, add the chicken broth and heat over medium-high.
• - Use a colander to add the blended mixture, discarding seeds and skins.
• Cook the Soup:
• - Cover the pan and bring it to a boil. Taste and adjust seasoning with salt if needed.
• - Add the tender cactus (after draining) and shredded chicken. Mix well.
• - Let it boil for about 5 minutes.
• Optional Aromatics:
• - Add bay leaf, celery, garlic, onion, cilantro, and salt for added flavor if desired.
• Serve: Enjoy your delicious chicken soup!