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    Home » Recipes » Pork » Nopales con Chorizo

    Nopales con Chorizo

    Last Updated November 9, 2022. Originally Posted September 15, 2020 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Nopales con Chorizo is loaded with bold and yummy flavors. The best part is that it’s incredibly easy-to-make. Serve with beans and tortillas, and enjoy!
    Jump to Recipe Print Recipe
    Nopales con Chorizo served on a decorative blue plate and surrounded by cilantro and sliced jalapenos.

    Nopales con Chorizo served on a decorative blue plate and surrounded by cilantro and sliced jalapenos.

    Nopales con Chorizo (or Mexican Chorizo with Cactus) – You’re going to love this recipe!

    In my fridge, you’ll almost always find homemade chorizo. I will cook the entire package and save some for later.

    Same thing with nopales, or cactus. I make a big batch and put them into several dishes.

    This recipe is a combination of leftover chorizo and leftover nopales blended into one absolutely DELICIOUS dinner idea!

    More Chorizo Recipes:


    Chorizo con Huevos
    Queso Fundido con Chorizo
    Chorizo con Papas
    Chorizo Cheese Dip

    Ingredients for Nopales con Chorizo laid out and labeled on a wooden surface.

    Here are the ingredients you will need. Yes, only 5 ingredients to make this recipe. Who doesn’t love that?!

    Swap out Options:


    Instead of a serrano pepper, you can use a jalapeno or a diced roasted poblano pepper.

    This is pork chorizo, but beef works perfectly well in this recipe too.

    Raw chorizo cooking in a metal stock pot.

    • Cook the chorizo.
    • Drain the fat.

    Mexican chorizo is usually very fatty. Stand back while cooking. It will splatter at you.

    Drain the excessive fat. Don’t worry. It will still have plenty of fat and spice even after the excess grease is removed.

    Pro Tip:

    Cook one big batch. That way, you only have to clean the greasy stove once. Cooked chorizo lasts up to 4 months in the freezer and up to 5 days in the fridge.

    Tomatoes, serrano, onion, and garlic roasting on a skillet.

    • In the meantime, roast the tomatoes, onion, serrano, and garlic.
    • You can do this on a skillet or under the broiler.

    Roasting in the Broiler:


    Place all the ingredients on a cookie sheet.
    Drizzle with oil.
    Roast under the broiler for 15 minutes. Turn halfway.

    Roasted tomatoes, serrano, and onion on a skillet.

    • Roast until all sides have turned black.

    Serrano peppers are spicier than jalapenos. You can see where they land on the Scoville Scale. As a general rule of thumb, the smaller the pepper, the spicier it will be.

    This is your basic Roasted Tomato Salsa. If you have some in your fridge, then great! One less step.

    You can also use Chipotle Salsa or Chile de Arbol Salsa for a spicier dish.

    Roasted ingredients collage next to the blended salsa.

    • Place the tomato salsa ingredients in the blender
    • Blend until smooth.
    • Set aside until ready to use.

    For those of you who don’t like spicy food but love food full of flavor, take out the serrano. The chorizo has tons of yummy flavors.

    For those of you who LOVE spice, add an extra serrano.

    A collage showing how to make Nopales con Chorizo in a stock pot.

    • Once you’ve drained the fat from the pot.
    • Add the cooked nopales.
    • Add the tomato salsa.
    • Mix and cook for 15 minutes.

    Be sure to stir occasionally.

    There’s a step-by-step tutorial in the Ensalada de Nopales recipe on how to clean and cook nopales, or cactus paddles.

    Great Idea:

    Buy cactus in a jar. They are already cooked. Simply rinse well before adding to this dish.

    Nopales con Chorizo served on a decorative blue plate and surrounded by cilantro and sliced jalapenos.

    What to Serve With It?

    • Pinto Beans
    • Mexican Rice
    • Corn Tortillas
    • Queso Fresco
    • or top with Cotija Cheese

    Nopales con Chorizo is a tasty Mexican recipe that’s full of yummy flavors. Easy to make and easy to enjoy!

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    Did you make this recipe? Please rate the recipe below!

    Nopales con Chorizo served on a decorative blue plate and surrounded by cilantro and sliced jalapenos.

    Nopales con Chorizo

    Nopales con Chorizo is loaded with bold and yummy flavors. The best part is that it’s incredibly easy-to-make. Serve with beans and tortillas, and enjoy!
    5 from 6 votes
    Print Pin Rate
    Course: Lunch or Dinner
    Cuisine: Mexican
    Prep Time: 5 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4 people
    Calories: 356kcal
    Author: Maggie Unzueta

    Ingredients

    • 1 lb chorizo
    • 2 tomatoes
    • 1/4 onion
    • 1 serrano pepper
    • 1 lb cactus diced and cooked

    Instructions

    • Cook the chorizo.
    • About 5 minutes.
    • Break up with your spatula as it cooks.
    • In the meantime, roast the tomatoes, onion, and serrano pepper on a griddle.
    • Turn as needed. Make sure they are black on all sides.
    • Place the roasted tomatoes, onion, and serrano in a blender.
    • Blend until smooth.
    • Drain any excess fat from the chorizo.
    • Add the cactus and the tomato sauce.
    • Cook for 15 minutes.
    • Taste for salt before serving.
    • Enjoy!

    Notes

     
    Instead of a serrano pepper, you can use a jalapeno or a diced roasted poblano pepper.
    This recipe works great with leftover chorizo and leftover nopales. 

    Nutrition

    Calories: 356kcal | Carbohydrates: 7g | Protein: 20g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 71mg | Sodium: 1384mg | Potassium: 447mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1450IU | Vitamin C: 20mg | Calcium: 192mg | Iron: 3mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Pork

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Sue L

      September 20, 2020 at 5:17 am

      5 stars
      Yum! I love how delicious and easy this is! A great way to use leftovers!

      Reply
      • Maggie U

        September 21, 2020 at 3:17 pm

        Right? So easy and delicious

        Reply
    2. Chris Collins

      September 20, 2020 at 5:52 am

      5 stars
      I’ve never had Nopales con Chorizo before but it looks right up my street! Definitely going to try the recipe 🙂

      Reply
      • Maggie U

        September 21, 2020 at 3:17 pm

        This recipe is amazing. Hope you try it!

        Reply
    3. Gina

      September 20, 2020 at 7:06 am

      5 stars
      I need to get my hands on some cactus and make this – looks so good!

      Reply
      • Maggie U

        September 21, 2020 at 3:16 pm

        It’s delicious. Hope you try it!

        Reply
    4. Gloria

      September 20, 2020 at 7:27 am

      5 stars
      This sounds like a dish filled with spicy heat. We love chorizo. I know this would be a warm welcome on a chilly day. The perfect comfort food.

      Reply
      • Maggie U

        September 21, 2020 at 3:03 pm

        The perfect comfort food indeed! Hope you try it!

        Reply
    5. Sunrita

      September 20, 2020 at 9:07 am

      Yum yum all the way. Love how you have made the salsa with roasted tomatoes. Surely trying this one!

      Reply
      • Maggie U

        September 21, 2020 at 3:02 pm

        So good right? We love this one too

        Reply

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