Picadillo with Nopales
Comer y Crecer
Nothing like a homey, quick, and easy picadillo with nopales to save you during busy weekdays! A budget-friendly and yielding recipe your family will love, this Mexican household staple is prepared with ground beef cooked in a spicy tomato-based sauce with morita chiles for a low-effort and high-reward weeknight dinner.
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Ingredients
6
Portions
  • 1/4 onions, roasted, for the sauce
  • 1 clove garlic, roasted, for the sauce
  • 2 tomatoes, roasted, for the sauce
  • 5 morita chiles, seeded and rehydrated, for the sauce
  • 1/2 cups beef broth, for the sauce
  • 2 tablespoons vegetable oil, for the picadillo with nopales
  • 1/4 onions, finely chopped, for the picadillo with nopales
  • 1 clove garlic, finely chopped, for the picadillo with nopales
  • 2 cups ground beef, for the picadillo with nopale
  • 4 tomatoes, cut into cubes, for the picadillo with nopales
  • 2 cuaresmeño chiles, finely chopped, for the picadillo with nopales
  • pepper, for the picadillo with nopales
  • salt, for the picadillo with nopales
  • 1/4 cups epazote, finely chopped, for the picadillo with nopales
  • 1 cup nopal, cut into strips and cooked, for the picadillo with nopales
  • some epazote, leaves, for garnish
  • some tortillas, for serving
  • some beans, for serving
Preparation
10 mins
15 mins
Easy
  • For the sauce: In a blender, combine onion, garlic, tomatoes, morita chiles, and beef broth and blend until smooth. Set aside.
  • For the picadillo with nopales: In a skillet with hot oil, sweat onion and garlic until translucent. Add ground beef, tomato, and cuaresmeño chiles. Season with salt and pepper. Pour in sauce using a strainer and stir thoroughly. Add epazote and nopales and cook for 8 more minutes over medium heat.
  • Serve picadillo with nopales garnished with epazote leaves and with corn tortillas and beans on the side.

Nutritional information

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