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Nopalitos Con Chorizo en Salsa de Chipotle(Cactus and Mexican Chorizo) Recipe

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This recipe for Nopalitos Con Chorizo en Salsa de Chipotle(Cactus and Mexican Chorizo) is from The McGlown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 dried chipotle or 2 chipotles in adobo
2 to 3 chile de arbol
1 jalapeņo sliced
1 to 2 cloves garlic
3 roma tomatoes
Olive oil
1/3 to 1/2 cup water
1 teaspoon chicken bouillon granules
1 cup uncooked mexican chorizo
1/2 cup thinly sliced white onion
1- 1 1/2 lbs previously cooked nopales or one 30 oz., jar drained and rinsed
Salt and fresh cracked pepper to taste
Directions:
Directions:
To a small skillet, add the chipotle(only if using the dried chipotle), chile de arbol, jalapeņo, garlic and tomatoes. Add in 1/4 cup of olive oil and heat to medium heat. Cook for 15 to 20 minutes, turning often so that the dried chiles and garlic does not burn.

To that same pan, add 1/2 cup of water and cook for another 5 minutes to soften the dried peppers a little more. Transfer to blender, add the bouillon and blend on high until smooth, set aside.

Add the chorizo to a large skillet and heat to medium. Cook for 6 to 8 minutes, breaking into smaller pieces with a wooden spoon.

Add the onions and cook for another 3 to 5 minutes. Add the nopalitos and salsa fom blender. Bring to a boil, reduce to a simmer and cook for 10 minutes. Taste for salt and add a little fresh cracked pepper. Serve as is with rice, beans and warm tortillas. Or top with egg and salsa as pictured. Yields 6 servings.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour 10 minutes

 

 

 

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