Nopalitos en Pipian Rojo o Adobo

May 8, 2012

Nopalitos en Pipian Rojo o Adobo

From Amy Valdés Schwemm

1 tablespoon oil
1/2 tin Mano Y Metate Mole Powder (Pipian Rojo or Adobo)
1/2 cup broth
2 pads nopalitos, cooked and sliced
Dash cider vinegar (optional, for Adobo)

In a saucepan, gently heat oil. Add the whole tin of mole powder, stirring to prevent scorching. When the paste is fragrant and a shade darker in color, add broth. Stir and simmer until the sauce thickens.

Add chopped nopalitos, cholla buds, and/or seasonal vegetables. Cook until tender, and thin the sauce with more broth if it becomes too thick. Salt to taste.

Serve with hot tortillas, beans and (arugula) salad.

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