Nopales con chiles poblanos from From My Mexican Kitchen: Techniques and Ingredients by Diana Kennedy

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sometimes on October 05, 2025

    Made a half recipe, and let cook an extra minute or so after the liquid was gone until there was no more visible goo, otherwise as written. Haven’t cooked nopales myself in a long time. I’m used to nopales having a little tang but these turned out a bit too sour for my liking. Not totally sure if it was the cooking method or the nopales, but they were a little more al dente than I typically have them. Otherwise good and I did enjoy them on tostadas with refried black beans, some queso fresco, and salsa, which balanced things out.

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