Nopales y tomatillo Recipe


You got me.  Those little yellow jewels are actually loquats and not tomatillos.  But, this photo is nice anyway, don’t you think?

This week’s Nopales y tomatillo recipe basket in the Yard to Market store has  what you need to create this little masterpiece.  It’s wild, baby!  And, you’re gonna love it!

Nopales y tomatillo

  • 2 tbsps vegetable oil
  • 1 lb nopales (chopped)
  • onions (julienned)
  • chile pepper (seeded and chopped)
  • tomatillos
  • garlic cloves (minced)
  • salt
  • coriander


  1. Place a large frying pan on the stove on medium heat and add the vegetable oil. Add the nopal, onion, and salt.
  2. Cover the pan with a lid and reduce to low heat. Cook for 15 minutes, stirring occasionally.
  3. Uncover the pan, turn the heat up to high and cook until the liquid evaporates, about 15 minutes.
  4. Add the chile pepper and cook for 1 minute.
  5. Liquefy the tomatillos in a food processor or blender, add the onion, garlic, and a bit of the water that the tomato was boiled in.
  6. Pour the liquefied mixture into the pan and mix everything well. Cook for another 5 minutes.
  7. Add a pinch of salt and coriander, and cook for another minute. Serve on a plate.