Tacos de cazuela or soft tacos from earthenware pots are extremely popular in Mexico City. This dish is one many stews used to fill these tacos. Delicious and spicy. Goes great with a nice, cold beer.
• Heat a large skillet over medium-high heat. Add chorizo and cook, stirring frequently, until it has rendered most of its fat. Remove all but 1 tbps of the fat. Add the nopales and sauté for 2 minutes and then add the Mexico City sauce. Let cook for 5 minutes. Season with salt. Set aside.
• Heat corn tortillas on a griddle until soft. Wrap on a piece of aluminum foil.
• Serve stewed chorizo with nopales on a plate with the tortillas on the side. Enjoy!
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Serving Size: 1 Serving (127g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 411 | ||
Calories from Fat: 213 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.7g | 32 % | |
Saturated Fat 8.5g | 42 % | |
Monounsaturated Fat 10.9g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 49.9mg | 15 % | |
Sodium 731.7mg | 25 % | |
Potassium 355.9mg | 9 % | |
Total Carbohydrate 32.3g | 10 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 27.9g | ||
Protein 17.7g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 411
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