- 3 tablespoons safflower or corn oil, seperated
- 3 pounds fresh nopales, rinsed, cleaned and diced
- 1 teaspoon kosher or coarse sea salt, or to taste
- 2 garlic cloves, peeled and finely chopped
- 1/2 cup chopped white onion
- 2 ounces (about 7 or 8 chiles) guajillo chiles, cleaned, seeded and chopped
- 2 cups fresh corn kernels, from about 3 cobs, or thawed from frozen
- 1 tablespoon fresh squeezed lime juice
- Heat two tablespoons of the oil in a large heavy skillet (that has a lid) over medium-high heat. Add the diced nopales, sprinkle the salt and stir for a minute or two. Place the lid on, reduce the heat to medium and let the nopales cook and sweat for about 20 minutes, stirring once or twice. They will have exuded a gelatinous liquid that will begin to dry out. Take off the lid, stir and make sure most of the liquid has dried up; if it hasn’t, let them cook for a couple more minutes until it does.
- Pour in the third tablespoon of oil, mix with the nopales and incorporate the garlic, chopped onion, guajillo chiles and corn. Mix well and let it cook for about 3 to 4 minutes. Squeeze in a tablespoon of fresh lime juice, mix and place the lid back on. Let the nopales cook for another 3 to 4 minutes and turn off the heat. Taste for salt and add more if need be.
- If you have any leftovers, they make a wonderful filling for quesadillas.