• 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!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (127g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 213 (52%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 411
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