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Ingredientes
- 2 lb nopal paddles, cleaned and diced
- 1 lb tomatillos, husked and roasted on a dry griddle or possibly comal
- 1/2 med white onion, peeled and minced
- 2 clv garlic, peeled and minced
- 2 x canned or possibly homemade chipotles in adobo sauce
- 1/2 lrg white onion, peeled and minced.
- 1 Tbsp. corn oil
- Â Â salt to taste
Direcciones
- Place the nopales in a large pot with salted water to cover. Bring to a boil and cook 10 min. Drain and set aside. Place the tomatillos, garlic and chipotles in a blender and puree. In a medium saucepan, saute/fry the onion in the oil till the onion is transparent. Add in the puree and the nopales, stir and cook over low heat for 10-15 min. Serve warm with white rice, beans and plenty of hot tortillas for making tacos.
- Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 6 servings | |
| Calories 53 | |
| Calories from Fat 27 | 51% |
| Total Fat 3.06g | 4% |
| Saturated Fat 0.41g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 235mg | 7% |
| Total Carbs 6.52g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.81g | 3% |
| Protein 1.0g | 2% |
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