Nopalitos en Pipian Rojo o Adobo

Great way to try out one of the mole powders from the CSA Shop and enjoy nopalitos, too!

Ingredients

• 1 tablespoon oil
• 1/2 tin Mano Y Metate Mole Powder (Pipian Rojo or Adobo)
• 1/2 cup broth
• 2 pads nopalitos, cooked and sliced
• Dash cider vinegar (optional, for Adobo)

Directions

In a saucepan, gently heat oil. Add the 1/2 tin of mole powder, stirring to prevent scorching. When the paste is fragrant and a shade darker in color, add broth. Stir and simmer until the sauce thickens.

Add chopped nopalitos, cholla buds, and/or seasonal vegetables. Cook until tender, and thin the sauce with more broth if it becomes too thick. Salt to taste.

Serve with hot tortillas, beans and/or rice and salad.

Submitted by Amy Valdes Schwemm