breakfast, Latin Flair, Lunch Ideas, Main Dish, Recipes, Side Dish
Comments 3

Nopales & Chorizo w/a Poached Egg

Nopales are cactus here I used cooked cactus. I like using  Nopales strips in a jar. They can found in grocery stores on the ethic found isle, in the Hispanic section. 

For some of you this dish might seem like a very odd and foreign thing. I assure you, if you’re looking to expand your taste horizons and ‘tried foods’ repertoire, this dish is worth your time. As a child I was not too keen on the Nopales my mother prepared for us, but since her passing it’s been something I crave… 

For you Momma. ❤️


I poached an egg here, you can use any type of cooked egg you like. 

Start with the sauce, or salsa. You’ll find that this sauce can stand on it’s own (in a bowl that is) as a table salsa. It’s really quite tasty. 

Ready to blend… 

Love my lil cuisinart, it’s a fab mini

The chorizo package will look something like this. These days you can find soy chorizo too. 

This is what a link of Mexican chorizo looks like. Remove the plastic before cooking.  

You’ll need to break up the chorizo in the pan 

Add in your sliced onions 

Here’s the finished dish 

Celebrating National Taco Day! 10/4/2016 I made tacos with this tasty mix as well. 

Another way to enjoy this dish… 

in a whole wheat tortilla with a scrambled egg. This was delish. 


  •  1 dried chipotle or one canned chipotle chile
  • 2 to 3 chile de arbol
  • 1 jalapeño, sliced
  • 1 to 2 cloves garlic
  • 3 roma tomatoe
  • Olive oil spray 
  • 1/2 cup water
  • 1 teaspoon chicken bouillon granules


  1. To a small skillet, add the chipotle, chile de arbol, jalapeño, garlic and tomatoes.
  2. Cook for 15 to 20 minutes, turning often so that the dried chiles and garlic does not burn.
  3. To that same pan, add 1/2 cup of water and 1 tsp salt and cook for another 5 minutes to soften the dried peppers a little more. Transfer to blender, add the bouillon and blend on high until smooth, set aside.

Main Ingredients 

  • 6 ounces uncooked mexican chorizo
  • 1 cup thinly sliced white onion
  • 1 jar of Nopales (27 oz.), drained and rinsed
  • 1/3 cup water 
  • Salt and fresh cracked pepper to taste


  1. Add the chorizo to a large skillet and heat to medium. Cook for 8-10 minutes. 
  2. Add the onions and cook for another 10 minutes. 
  3. Add the nopalitos and salsa fom blender and 1/3 cup water. 
  4. Bring to a boil, reduce to a simmer and cook for 20/30 minutes, when the onions and cactus strips are soft it’s done. 
  5. Taste for salt and pepper 

Serve as is with rice, beans and warm tortillas. 

Or as a taco filing. 

Or top with a poached, over easy egg or egg cooked to your liking, and salsa as pictured above. 

*I enjoyed my breakfast version (w/poached egg) with a corn tortilla, you might like that too. Of course a flour tortilla would have been great too. 

Enjoy friends!  


Hi, thanks for stopping bye. I have so many passions, not quite sure (ever,) where to start. I hope you find posts here on my blog that are interesting to you. I have a culinary background, having spent time studying in Hollywood Ca. and in the South of France. I am also a passionate amateur photographer. Lately I've been trying my hand at the written word as well. Enjoy.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s