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Nopales con Chorizo served on a decorative blue plate and surrounded by cilantro and sliced jalapenos.
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5 from 6 votes

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!
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Lunch or Dinner
Cuisine: Mexican
Servings: 4 people
Calories: 356kcal

Ingredients

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