Picadillo-Stuffed Nopales

Marielle Henaine
Picadillo is a beloved and popular Mexican dish made in every household and now it comes with a twist! Roasted nopales stuffed with a delish picadillo prepared with ground beef, carrots, potatoes, zucchini, and chayote make this recipe a drool-worthy weekly meal! Get these picadillo-stuffed nopales ready for a flavorful change of pace!
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Ingredients
4
Portions
  • some water, for the nopales
  • 1 teaspoon salt, for the nopales
  • 1/2 teaspoons baking soda, for the nopales
  • 10 nopales
  • 4 tomatoes
  • 1/4 onions
  • 1 clove garlic
  • 3 allspice berries
  • 1 tablespoon vegetable oil
  • 1 cup onion, finely chopped
  • 2 tablespoons garlic, finely chopped
  • 500 grams ground beef
  • salt
  • pepper
  • 1/2 cups potato, cut into small-sized cubes 
  • 1/2 cups carrot, cut into small-sized cubes 
  • 1/2 cups chayote, cut into small-sized cubes 
  • 1/2 cups pumpkin, cut into small-sized cubes 
  • 1 leaf bay
  • 1 teaspoon oregano
  • 1/2 cups peas, precooked
  • white rice, for serving 
Preparation
20 mins
50 mins
Easy
  • In a pot, bring salted water to a boil. Add baking soda and cook nopales for 5 minutes. Drain and rinse nopales under cold running water. Set aside.
  • For the picadillo: In a blender, combine tomato, onion, garlic, and allspice berries and blend until smooth. Set aside.
  • In a skillet with oil, add onion, garlic, ground beef, salt, and pepper and cook for 8 minutes. Add potatoes, carrots, chayote, zucchini, blended sauce, bay leaf, and oregano. Cook for 20 minutes or until liquid completely reduces. Add peas before picadillo is cooked through to keep them from getting soggy and losing their color.
  • Stuff nopales with picadillo and roll up. Secure picadillo-stuffed nopales with wooden toothpicks to help them hold their shape.
  • Serve picadillo-stuffed nopales with rice on the side.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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