Nopal Tostadas

Jessica Alcántara
Update those tostadas recipes you have and prepare these nopal tostadas for a change! The scrumptious and rich flavor of nopales combined with olive oil, white vinegar, serrano chiles, tomatoes, and queso fresco is a game changer! You are only 25 minutes of prep time away from savouring these delish nopal tostadas!
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Ingredients
6
Portions
  • 3 nopales
  • 3 tomatoes
  • 1/4 onions
  • 5 grams fresh cilantro, a small-sized bunch
  • 3 serrano chiles
  • 2 cups water
  • 1 teaspoon baking soda
  • 1/4 cups white vinegar
  • 1/4 cups olive oil
  • 2 grams salt
  • 100 grams queso fresco, for garnish
  • 6 tostadas
  • 100 grams refried black beans
Preparation
10 mins
5 mins
Easy
  • On a chopping board, finely chop nopales, tomatoes, onion, cilantro, and serrano chiles. Don’t forget to seed both tomatoes and serrano chiles. Set aside.
  • In a pot with water, cook nopales for 5 minutes. Add baking soda.
  • In a bowl, add chopped tomatoes, serrano chile, onion, cilantro, and nopales.
  • Add white vinegar and olive oil. Season with salt.
  • Mix thoroughly.
  • Spread a bed of refried beans on each tostada and top with nopales salad. Garnish nopal tostadas with queso fresco.

Nutritional information

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