Chorizo sausage casserole with nopales
(Cazuela de chorizo y nopalitos)

The nopal cactus pads are well known in Mexican cuisine; now there are many other side benefits to their great taste, as we are starting to discover they are a source of many healthy nutrients. This mexican dish presented here is a typical stew (guiso) that uses fresh nopalitos, with chorizo sausages.

| Yield: 6 people | Preparation: | Cooking time: | Total time: | | by:

Chorizo sausage casserole with nopales


* 3 Guajillo Chiles
* 2 onions, peeled
* 6 Green Tomatoes or tomatillos, cleaned
* 8 shallots
* 8 Mexican-Style Chorizo Sausages
* 3 fresh Nopal paddles, cleaned and cooked
* Salt,
* Mexican rice and refried beans, when serving
* Cilantro leaves
* Oil, as needed


1) Put the guajillo chiles in a big enough pot; add the green tomatoes, sliced in halves to the pot. Chop the onions in quarters and add to the pot; put the pot in the oven and roast at 350 ˚F.

2) Meanwhile, remove the casings from the chorizo sausages. In a pan with oil, sauté the sliced shallots for one minute, then add the chorizo​​ meat and fry for a few minutes.

3) When the vegetables in the oven are cooked and charred, liquefy them throroughly using a blender.

4) Pour the blended vegetables mixture to the fried shallots and chorizo sausages. Add the nopales, season with salt and pepper and simmer for a few minutes to finish cooking cooking the stew.

Preparing each plate, ladle some of the stew then top with chopped cilantro, with some mexican rice and refried beans.

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