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Tender cactus paddles simmered in a robust red chile and tomato salsa. This vegetarian dish is naturally high in fiber, supports lower cholesterol, and is a healthy staple of Mexican family cooking.
Place the tomatoes, onion, jalapeño, and garlic on a medium skillet over medium-high heat. Dry-roast the vegetables, turning occasionally, for 7–8 minutes until blistered and softened.
Transfer roasted vegetables to a blender and add dried oregano, half the salt, and half the pepper. Blend until mostly smooth; leave some texture for a rustic salsa.
In a large saucepan, heat olive oil over medium heat. Add the blended salsa and simmer gently for 3–4 minutes, stirring occasionally, until slightly thickened and fragrant.
Add sliced nopales and remaining salt and pepper to the saucepan. Stir well. Cover and cook on medium-low heat for 12–15 minutes, stirring once or twice, until nopales are tender and have lost most of their gelatinous texture.
Taste and adjust seasoning as needed. Serve nopales en salsa roja hot, garnished with additional herbs if desired.
