Nopal Taquitos


  • 3 tablespoons vegetable oil
  • 9 oz, nopales cactus, thinly sliced
  • 15 oz, onion, cut in half-moon slices
  • Cuaresmeño chili pepper, cut in thin strips, to taste
  • 2 sprigs chopped epazote
  • 1 teaspoon dry oregano
  • 5 oz. panela cheese (m ild, soft Mexican cheese) cut in cubes
  • Salt to taste
  • Corn tortillas


1. Heat oil and fry nopales until well-cooked.

2. Add onion and sauté. Add nopales, epazote, oregano and cheese

3. Season and lightly stir the mixture until all ingredients are fully blended.

4. Place 1 or 2 tablespoons of mixture in each tortilla; roll tortillas as tight as possible, then place a toothpick in each to hold in place while frying.

5. Heat sufficient oil and fry taquitos until lightly brown; drain excess oil and place on paper towels.

6. Serve on a bed of lettuce with a little mixture and green salsa on top.

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