The mexican recipe for Chilaxtle

The Chilaxtle another example of an authentic mexican recipe that has come a long way since its pre-Hispanic and colonial origins, and evolved to a modern mexican cuisine dish. This dish is a combination of nopal cactus with pork, chiles, sesame and cinnamon encompassed by a base of very european butter. This easy mexican recipe presented here is among the oldest and most traditional dishes of Mexico. The traditional way to make this dish should include a substantial quantity of butter, however it can be substituted for olive oil if this pleases you better.

Recipe for Chilaxtle


* 2 lb. pork, cubed
* 2 bay leaves
* 5 cloves garlic (used separately)
* Salt to taste
* 15 nopales, chopped
* 2 medium onions, chopped (used separately)
* 1 cup dried chile seeds
* 1/2 cup sesame seeds
* 5 ancho chiles
* 1/2 cinnamon stick
* 3/4 cup butter


1) Place the meat, bay leaf and 3 cloves of garlic in a pot over the stove. Cover with water and add salt to taste. Bring to a boil over high heat, reduce the heat setting, cover and simmer until the meat is cooked, about 35 minutes. Drain.

2) Meanwhile, place one chopped onion and the nopal cactus in a pot. Cover with water and a pinch of salt. Bring to a boil over high heat, reduce the heat setting, cover and simmer until the vegetables are tender, or about 15 to 20 minutes. Drain and reserve.

3) Toast the chile seeds along with the sesame seeds on a griddle over medium heat. Then soak them in hot water along with the ancho chiles, until they soften. Blend seeds and chiles using blender along with the remaining onion, 2 cloves garlic, cinnamon and a little water.

4) Heat the butter to melt in a large post, then pour the chilies and sesame salsa we did in step 4 and cook for few minutes. Add the cooked pork meat and nopal. Season with salt.

5) Simmer until the sauce thickens, about 30 minutes.

Serve the mexican chilaxtle while its warm...