Side Dish: Mexico – Bajio, Zacatecas – Nopalitos con Papas

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 2 medium fresh nopal pads (nopales), about 8 oz (225 g) cleaned and diced
- 3 medium potatoes (russet or Yukon Gold), about 1 lb (450 g) total, peeled and diced into 1/2-inch (1.3 cm) cubes
- 2 tbsp (30 ml) rendered pork lard or vegetable oil
- 1 medium white or yellow onion, 1 cup (150 g) diced
- 2 cloves garlic, minced (about 6 g)
- 1 serrano chile, seeded and finely chopped (or 1 small jalapeño) — adjust to taste
- 1 tsp (5 g) fine sea salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano (oregano mexicano), crumbled
- 1 tbsp (3 g) fresh epazote, finely chopped (optional; use if available)
- 2 tbsp (30 ml) freshly squeezed lime juice (about 1 lime)
- 2 tbsp (8 g) fresh cilantro, chopped, for garnish
- 1/4 cup (60 ml) water or low-sodium chicken stock (as needed for cooking)

Instructions

Short Description:
A warm, rustic side of diced nopales (cactus pads) and potatoes sautéed with onion, garlic, regional herbs, and a touch of heat — a common accompaniment in Zacatecas home cooking.

Regional Notes:
This Zacatecan Bajío version highlights locally harvested nopales and native herbs: Mexican oregano and a touch of epazote when available. Compared with coastal or southern variants, it leans on simple seasoning (oregano, cumin) and rendered fat or oil typical in central Mexican home kitchens rather than heavy chiles or tomato sauces.

1. If using fresh nopales with glochids, scrape off spines under running water and rinse. Dice the cleaned nopales into ~1/2-inch (1.3 cm) pieces.
2. To reduce sliminess, place diced nopales in a pot with enough water to cover, bring to a boil, and simmer 3–5 minutes. Drain and rinse under cool water; set aside.
3. Heat the lard or oil in a large skillet over medium heat until shimmering. Add the diced potatoes and cook, stirring occasionally, until they begin to brown, about 8–10 minutes.
4. Push potatoes to one side, add the onion and serrano to the pan, and cook 3–4 minutes until the onion softens. Stir in the garlic and cook another 30–45 seconds until fragrant.
5. Add the parboiled nopales to the skillet with the potatoes and onions. Sprinkle in the salt, pepper, cumin, and dried Mexican oregano. Stir to combine.
6. Pour in 1/4 cup (60 ml) water or stock, reduce heat to medium-low, cover, and simmer 6–8 minutes until the potatoes are tender and flavors meld. Stir once or twice; add a tablespoon more water if the pan becomes dry.
7. Remove the lid, stir in the chopped epazote (if using) and lime juice, and cook 1 minute more. Taste and adjust salt, pepper, or lime.
8. Transfer to a serving dish and garnish with chopped cilantro. Serve warm as a side to grilled meats, stews, or beans.