Cactus and Chorizo (Nopales con Chorizo)
Tender strips of prickly pear cactus pads mix with spicy Mexican chorizo to make a quick breakfast or side dish.
Ingredients
- 2 tbsp vegetable oil I used canola
- ~8 ounces Mexican-style chorizo ~250g
- 1/4 large white onion, thinly sliced
- 4 pricly pear cactus pads thorns removed, rinsed, and thinly sliced
- salt to taste
Instructions
- Heat oil in a heavy-bottomed skillet over medium-high heat, until oil shimmers, about 3 minutes2 tbsp vegetable oil
- Remove the chorizo from the casing, break it up into small pieces and fry in the hot oil. Reduce the heat to medium. Stir occasionally to continue to break up the chorizo into small pieces, 4-6 minutes~8 ounces Mexican-style chorizo
- Once the chorizo begins to brown, add in the sliced onions and continue to fry another 2-3 minutes, stirring occasionally.1/4 large white onion, thinly sliced
- Add in the cactus, stir to combine, and continue to stir occasionally. Continue to cook the cactus for 8-10 minutes or until fork tender and the cactus has changed from a bright green color to a dull army green color.4 pricly pear cactus pads
- Add in salt to taste and serve immediately. The quantities shown here will yield about 3 cups of cooked cactus or enough for 6-8 tacos.salt to taste