This is one of my favorite dishes for the winter! It’s low carb, packed with nutrients, and requires simple ingredients. You can enjoy it with tortillas or frijoles de la olla as well as your choice of sides/toppings.
1. Boil chiles, tomatoes, 2 garlic cloves, and 1/4 of the onion for 6-8 minutes or until smooth. Reserve 1/2 cup of the water.
2. Once done, blend the boiled tomatoes, chiles, onion, garlic cloves, 1/2 cup of the boiled water, and seasonings to taste.
3. Add nopales, 2 garlic cloves, 1/4 onion and 1 tbsp salt to a pan.
4. Cook for 10 minutes, stirring often. The nopales will release “baba” (slime) as they cook. Turn off the heat when they have changed to a dark green color.
5. Remove the garlic and onion. Rinse the nopales under cold water until there is no “baba.” Put to the side.
6. Chop the remainder of the onion and chicken into strips.
7. Grease a pan with oil spray and add chicken. Season with salt and pepper.
8. Cook for 7 minutes.
9. Once the chicken is 90% cooked, add the sliced onions. Cook for 4 minutes.
10. Add the nopales and salsa roja. Mix well.
11. Bring the heat down to low and simmer for 15 minutes.
12. Add seasonings if needed.
13. Divide into 4 servings. Each serving is 1.5 cup of guisado and 3/4 cup frijoles.
