The Estate Tableat Copperopolis
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Oaxacan · Salad

Ensalada de Nopalitos con Chile Guajillo

A cactus salad built two ways: boiled nopales tossed in a garlicky guajillo and oregano sauté, then finished with a handful of salt-cured raw ones for colour and snap. Tangy, meaty and made for anything wrapped in a tortilla.

  • YieldServes 4
  • Hands-on35 min
  • Total1 h
  • Difficulty

Ingredients

Boiled nopales

  • 440 gnopales, dethorned and cut into 2.5 cm strips (about 4 cups)
  • 3 clovesgarlic, peeled, left whole
  • 25 gwhite onion, chopped (about 1/4 cup)
  • 2 tspsea salt, for the second boil

Cured nopales

  • 110 gnopales, dethorned and cut into 2.5 cm strips (about 1 cup)
  • 1½ tbspsea salt, for curing

Sauté

  • 1 tbspolive oil
  • 1 tspgarlic, minced
  • 1guajillo chile, stem and seeds removed, cut into thin strips
  • 1chile de arbol, stem and seeds removed
  • 1½ tspdried oregano
  • 1 pinchfreshly ground cumin, a dash
  • to tastefreshly ground black pepper
  • to tastesea salt, plus more to taste
  • 1 tspwhite vinegar

Diet

  • Vegetarian (lacto-ovo)
  • Vegan

Contains

  • Olive
  • Prickly pear (cactus fruit)
  • Nightshades (any)
  • Chili peppers
  • Onion family (any)
  • Onion
  • Garlic
  • Oregano
  • Black and white pepper
  • Cumin
  • Chili heat (capsaicin)

Taste

  • Heat
  • Sour / bright
  • Salty
  • Bitter
  • Richness / fat
  • Herbal / fresh
  • Aromatic spice

Texture

  • Chewy

Equipment

  • Stovetop

Season

  • Any season

Occasion

  • Weeknight

Effort

  • 20–45 min active
  • 30–60 min total
  • Difficulty 2
  • Make-ahead friendly

Nutrition

  • Calories: low
  • Protein: low
  • Carbs: low
  • Fat: low
  • Fiber: moderate
  • Sodium: high

Budget

  • Budget: low

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