Nopales in Guajillo Chile
The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.
Yields 4 Servings
Ingredients
- 8 Large Nopale (Cactus Paddle) Pieces, cleaned and spines removed
- 2 Tablespoons Olive Oil, Divided
- 6 Guajillo Chiles, stems and seeds removed
- Boiling Water
- 4 Small Roma Tomatoes, roughly chopped
- ¼ White Onion
- 2 Garlic Cloves, peel removed
- ½ Tsp Mexican Oregano
- ½ Tsp Salt, or to taste
- Chopped Cilantro for garnish
- Warm Corn Tortillas
Instructions
- Cut the nopale pads into small square pieces. In a large skillet with a lid, heat 1 tablespoon of oil over medium heat. Add the cut nopale pieces and stir. Cook for a few minutes until they start to release their liquid. Cover and cook until tender and most of the liquid has evaporated, about 15-20 minutes. Set aside when done.
- While the nopales are cooking, start making the sauce. Heat enough water to cover the chiles in a small saucepan. Once boiling, add the chiles and cook for 5 minutes. Remove from heat and let cool for 5 more minutes. Drain the chiles and transfer to a blender. Add the tomatoes, onion, garlic, oregano and salt to the blender. Blend until completely smooth.
- In a large deep skillet heat the remaining olive oil over medium heat. Once hot, add the pureed sauce. Cook for 5 minutes, occasionally stirring.
- Add the reserved cooked nopales to the sauce. Stir everything together and cook for 5 minutes.
- Garnish with chopped cilantro and serve with warmed corn tortillas.