Carne con Nopales - Beef and Cactus in Red Salsa - Mexican Food

beef

🥗Healthier: lean turkey

💰Cheaper: pork

Turkey is lower in fat, while pork is often less expensive.

nopales

🥗Healthier: zucchini

💰Cheaper: green beans

Zucchini is lower in calories, while green beans are budget-friendly.

Prepare the beef chuck steaks by slicing them into steaks, using about two steaks for the recipe.

Clean and chop the nopales as needed, removing pricklies if necessary.

Season the beef steaks on both sides with salt, black pepper, and garlic powder.

Heat a large skillet over medium-high heat and add cooking oil.

Once the oil is hot, sear the beef steaks for about 2-3 minutes on one side until browned.

Flip the steaks and sear the other side for another 2-3 minutes until browned.

Remove the beef from the skillet and set aside, allowing juices to release into the pan.

Reduce the heat to medium and add the nopales to the skillet, cooking for a few minutes to release moisture.

Stir the nopales occasionally, cooking until they change color from bright green to yellowish.

Add the chopped tomatoes, bell pepper, onion, jalapeno, and cilantro to the skillet with the nopales.

Mix the ingredients and sauté until the tomatoes break down and release their juices, creating a soupy texture.

Season the mixture with a little salt and black pepper, stirring to combine.

Press in the two cloves of garlic and mix well to incorporate the flavor.

Add the Mexican oregano and mix again, allowing the flavors to meld.

Return the seared beef to the skillet, mixing it in with the vegetables.

Add a little water to the skillet to create a juicy consistency, allowing the flavors to combine.

Check the seasoning and adjust with more salt if needed, cooking on low to meld the flavors together.

Prepare tortillas and heat them up for serving, optionally with beans on the side.

Assemble the dish by adding the carne con nopales to the tortilla, optionally with salsa and beans, and roll it up.

Cooking Techniques

Equipment Needed

Spice Level: