Side Dish: Mexico – Hidalgo, Central Mexico – Nopalitos con Papas (Cactus Pads with Potatoes)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Total 1 hr

Ingredients

- 1 lb (450 g) fresh nopal pads (approx. 6–8 small pads), cleaned and diced
- 1 lb (450 g) waxy potatoes (Yukon Gold or red), peeled and cut into 1/2-inch (1.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil or lard
- 1 medium white onion, thinly sliced (about 6 oz / 170 g)
- 2 cloves garlic, minced (about 6 g)
- 1–2 serrano chiles, seeded and thinly sliced (about 10–20 g), adjust to taste
- 2 medium tomatoes, diced (about 1 1/4 cups / 300 g) or 1 cup (240 g) canned crushed tomato
- 1 tbsp (4 g) chopped fresh epazote (or 1 tsp / 1 g dried epazote) 
- 1/2 tsp (1 g) dried Mexican oregano
- 1/4 cup (60 ml) water or light chicken/vegetable broth
- 1/4 cup (15 g) chopped fresh cilantro, plus extra for garnish
- 1 to 1 1/2 tsp (6–9 g) coarse salt, to taste
- 1/4 tsp (1 g) ground black pepper
- Juice of 1/2 lime (about 1 tbsp / 15 ml), optional

Instructions

Short Description:
A classic Hidalgo side of tender diced nopal (cactus pads) sautéed with waxy potatoes, onions, serrano chile and local herbs until lightly reduced and flavorful. Brightened with cilantro and lime at the end, it complements grilled or stewed main dishes.

Regional Notes:
In Hidalgo this dish emphasizes the pairing of nopalitos with potatoes and the use of local herbs like epazote and Mexican oregano, which give it a distinct earthy, slightly anise note. The nopales are cooked and rinsed to reduce their mucilage before finishing with tomato, serrano and fresh cilantro—different from plain nopal salads or green-plate stews in other regions.

1. Prepare the nopalitos: remove any thorns with a knife, rinse, and dice into roughly 1/2-inch (1.5 cm) pieces. Place diced nopales in a pot, cover with water, add a pinch of salt, bring to a boil and simmer 6–8 minutes until tender. Drain and rinse under cold water to remove excess mucilage; set aside.
2. Par-cook the potatoes: put cubed potatoes in a pot, cover with water, add a pinch of salt, bring to a simmer and cook 6–8 minutes until just fork-tender but not falling apart. Drain and set aside.
3. Heat the oil or lard in a large sauté pan or skillet over medium heat. Add the sliced onion and cook 4–5 minutes until translucent and starting to soften.
4. Add the minced garlic and sliced serrano chile to the pan and cook 30–60 seconds until fragrant, taking care not to burn the garlic.
5. Stir in the diced tomatoes and cook 2–3 minutes until they begin to break down and form a sauce. Add the par-cooked potatoes, toss to coat, and pour in 1/4 cup (60 ml) water or broth.
6. Add the drained nopalitos, chopped epazote, and dried Mexican oregano. Season with 1 to 1 1/2 tsp (6–9 g) salt and 1/4 tsp (1 g) black pepper. Stir gently to combine.
7. Reduce heat to medium-low, cover partially, and simmer 6–8 minutes, stirring once or twice, until potatoes are fully tender and the flavors meld. If mixture looks too wet, increase heat briefly to evaporate excess liquid.
8. Remove from heat, stir in chopped cilantro and the juice of 1/2 lime (optional) to brighten flavors. Taste and adjust salt or chile heat as needed.
9. Transfer to a serving dish, garnish with extra cilantro if desired, and serve warm as a side to grilled meats, stews, or beans.