Nopales a la mexicana – cactus paddles with tomato, onion and chilli

Ingredients for 4 portions

• 800 gNopal (cactus paddle), cleaned of spines, cut into strips
• ½Yellow onion, in one piece
• 3Tomatoes
• ½Yellow onion, chopped
• 2 clovesGarlic
• 2Serrano chiles
• 2 tbspRapeseed oil
• 10 gCoriander
• to tasteSalt

On the side

• 100 gQueso fresco (optional)
• 450 gRefried beans, 1 tin
• 12Corn tortillas

Method

1. Put the nopal strips in a pan with the piece of onion, cover with water, add salt and bring to the boil.
2. Boil the nopales uncovered for about 12 minutes, until they turn olive green.
3. Meanwhile, chop the tomatoes, onion, garlic, chillies and coriander.
4. Drain the nopales and rinse them under cold water to wash off the slime. Discard the onion.
5. Heat the oil in a frying pan over a medium heat and fry the onion, garlic and chillies for 2 minutes. Add the tomatoes and cook for 4 minutes, until soft.
6. Stir in the nopales, season with salt and simmer over a medium-low heat for 8 minutes, until the flavours come together and most of the liquid has cooked off.
7. Meanwhile, warm the beans in a small pan and the tortillas in a dry frying pan.
8. Stir in the coriander and serve the nopales topped with crumbled queso fresco, with the beans and warm tortillas.

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