If you love Mexican food, don't hesitate to make these nopales with strips in green sauce, ideal for vegetarians, they are light and have a spicy touch that will be a sensation. Accompany them with corn tortillas.
Boil water in a pot over medium heat, add salt, baking soda, and nopales until they change color and are tender. Rinse with cold water and drain to avoid sliminess.
For the sauce, in a small pot with boiling water, cook the tomatoes, onion, garlic, and chiles for about 25 minutes. Drain, cool, and blend until you obtain a smooth sauce. Set aside.
Roast the poblano chiles on a hot griddle. Place them in a plastic bag and let them sweat for about 15 to 20 minutes. With a knife, clean and devein the chiles, cut them into thin strips, and set aside.
In a small pot, heat the oil, cook the onion, add the nopales and strips, and cook for 5 minutes. Add the green sauce, cook until thickened, and season.
Serve on a plate, decorate with panela cheese, and serve with warm corn tortillas.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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