Skip to Content

Have a good photo of one of these recipes? Contact us to submit it!

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