Nopales Stuffed with Picadillo

Marielle Henaine
Give your classic picadillo a twist and try this delicious recipe for nopales stuffed with picadillo, a healthy option for any day of the week, and don't forget to serve them with rice. We are sure your family will love it.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • water, for the nopales
  • 1 teaspoon salt, for the nopales
  • 1/2 teaspoons baking soda, for the nopales
  • 10 nopales
  • 4 tomatoes, for the sauce
  • 1/4 onions, for the sauce
  • 1 clove garlic, for the sauce
  • 3 allspice berries, for the sauce
  • 1 tablespoon vegetable oil
  • 1 cup onion, finely chopped
  • 2 tablespoons garlic, finely chopped
  • 500 grams ground beef
  • pinches salt
  • pepper
  • 1/2 cups potato, in cubes
  • 1/2 cups carrot, in cubes
  • 1/2 cups chayote, in cubes
  • 1/2 cups pumpkin, in cubes
  • 1 leaf bay
  • 1 teaspoon oregano
  • 1/2 cups peas, precooked
  • white rice, to accompany
Preparation
20 mins
50 mins
Low
  • Boil water in a pot with salt and baking soda, cook the nopales for 5 minutes; drain, cool under running water and set aside.
  • Blend the tomato, onion, garlic, allspice and set aside.
  • For the picadillo: In a skillet with oil, add the onion, garlic, ground beef, salt, pepper and cook for 8 minutes, then add the potato, carrot, chayote, zucchini, broth, bay leaf, and oregano. Cook for 20 minutes or until the liquid is completely reduced. Almost at the end of cooking, add the peas to prevent them from getting mushy and losing color.
  • Stuff the nopales with the picadillo and roll them up, making sure to secure the closure with a toothpick.
  • Serve and accompany with rice. Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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