This is the main course from our cooking class featuring food from the heart of Mexico: Bistec con Nopales, Chorizo y Frijoles
‘Bistec‘ (beefsteak) is an inside round steak, sliced roulade-style, and marinated for several hours in a mix of oil, 2 limes, 4 crushed garlic cloves, 1/2 onion, oregano, salt, a jalapeño and black pepper.
‘Frijoles’ are beans, in this case black beans.
‘Nopales’ are the paddles of the prickly pear. The red fruit, known as tunas, is also edible. These prickly treats grow all over the arid high plateau of the central region.
Remove the spines from BOTH sides of the nopales (prickly pear paddles).
Cut the eight nopales into ‘hands’ and grill.
Once grilled, slice through the ‘hands’ to create rajas or strips.
Fry the 200 gr sliced chorizo, nopal strips and 1/2 onion sliced into ‘plumes’.
Cover the chorizo and nopales with a salsa made from soaked ancho chiles blended with garlic, onion and enough water to help deglaze the pan.
Grill the marinated bisteces and then serve atop the chorizo, nopales and chile mixture along with frijoles… ¡Qué rico! A perfect comida to follow a trip exploring the archeological ruins of Tula, near Mexico D.F.