Cactus and Chorizo Salad: A simple but flavorful meal for your Mexican mid-week menu.
One of my favorite foods to enjoy is nopales, cactus. It’s very popular during the spring because during the time when one observes Lent, it’s a great meat substitute, good for you and full of flavor. This time, I decided to give the traditional ensalada de nopalitos (cactus salad), a hearty twist with pork chorizo and serve it warm as a full cactus and chorizo salad. It also makes a great side dish to main protein entrees as well as the perfect taco filling for a casual lunch. Serve it with traditional Mexican mole or rice as a Mexican spread for your weeknight menu. Nopales, or cactus paddles can be found at your local Latin market. If you’re lucky, you might even find them already prepped with the thorns removed, sliced and ready to cook. If not, don’t be afraid to do it yourself. It takes just a few tries and maybe a few harmless pricks to master the skill.
Related Recipe: Nopales Vestidos
Nopales have great nutritional value and are recommended for people who suffer from diabetes. It’s a blood sugar stabilizer in the body and it’s loaded with fiber. I grew up with nopal paddles in shakes and juices. The taste can be bitter but it’s great for reducing hunger, promoting satiety and improving digestion.
Other benefits of cactus: Helps the body maintain a healthy cardiovascular system and lowers cholesterol levels. It’s an antioxidant and has anti-inflammatory properties. Prevents anemia and is also known to keep bones strong. EAT MORE NOPALES!
This cactus and chorizo salad recipe calls for the nopales to be boiled. If you happen to be grilling, plop a few cactus paddles on the grill and experience a delicious grilled nopal with corn tortillas and homemade salsa. You will not regret it! If you prefer to keep this meal meatless, you don’t have to compromise the flavor. Simply replace the pork chorizo with soy chorizo and serve it as vegetarian meal.
Ingredients
- 4 cups water
- 2 cups fresh cactus, thorns removed and sliced in strips
- ½ teaspoon salt
- 1 Pork Chorizo
- 2/3 cup yellow onion, chopped
- 1 garlic clove, chopped
- 2 Roma tomatoes, chopped
- ½ cup queso fresco, crumbled
- Warm corn tortillas to serve with
Instructions
- Boil 4 cups water in a medium saucepan, add cactus strips and salt to water, decrease heat to medium low, cover and simmer for 8-10 minutes or until tender and the gelatinous liquid and foam the cactus exudes has dried out. Drain and set aside.
- Heat a large skillet over medium heat. Cook chorizo, breaking it up with large spoon to cook evenly. When chorizo renders its fat, stir in onion and garlic. Continue cooking until onion is tender, add tomatoes, cook for 2 minutes and stir in cooked cactus strips. Stir to combine all ingredients evenly. Cover, cook for 5-7 minutes. Sprinkle with queso fresco. Serve warm with corn tortillas.
Notes
Replace pork chorizo with soy chorizo for a meatless option. Add chopped jalapeños when adding tomatoes for a spicy kick.
