Tacos de Nopales con Chorizo LA Guadalup

Tacos de Nopalitos con Chorizo

Tacos filled with prickly pear and chorizo

Ingredients :

Two cups of nopalitos* (prickly pear ) in stripes

100g chorizo*

Corn or wheat tortillas*

Salt and pepper to taste

a little oil

For the topping: cilantro, onion, avocado and limes

* available in store

Preparation :

(1) Cook the chorizo ​​in a pan with a little oil over medium heat

(2) Add the nopalitos strips and season with salt and pepper

(3) Preheat tortillas and fill with chorizo ​​+ nopalitos

(4) Serve tacos with sauces, coriander, avocado and lemon.

Enchiladas de mole

Tacos filled with chicken in a mole sauce

Ingredients :

Mole *

Cooked and pulled chicken

Onion, cut into cubes

Grated cheese * (e.g. cotija)

Sour cream

Corn tortillas *

* available in store

Preparation :

(1) Preheat oven to 180 ° C

(2) Heat the corn tortillas if necessary, then place a little of the cooked chicken on the tortilla and place in a baking pan

(3) Pour mole over it (Attention! Read in the package on how to prepare the paste)

(4) Place the baking pan in the oven for about 15 minutes

(5) Serve 2-4 filled tortillas per plate, garnish with sour cream, cheese and onion


Tacos de Pescado con Chipotle

Fish tacos on a chipotle sauce

Ingredients :

Fish fillet (e.g. pangasius)

canned Chipotles

a little onion, cut into cubes

1 clove of garlic

sour cream

a little oil

Salt and pepper to taste

*im Laden erhältlich

Preparation :

(1) Salt and pepper the fish fillet and fry on both sides in a pan with a little oil until it is lightly browned and then put aside

(2) In the same pan, add the garlic and chopped onion, sauté and then remove from the heat

(3) Purée the onion, garlic, chipotle chilli and sour cream to make a sauce

(4) Put the mixture back in the pan, cook for a few minutes and add the fillets, let it stand over medium heat and if necessary, add salt and pepper to taste.

(5) Accompany with white rice, salad or steamed vegetables.