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Nopalitos en Pipian Rojo o Adobo
Great way to try out one of the mole powders from the CSA Shop and enjoy nopalitos, too!
- 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)
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