Perfectly Pickled, Ready to Serve!
Bold & Tangy Escabeche Nopalitos
A vibrant blend of pickled cactus, carrots, and bold aromatics, sautéed to perfection in a tangy vinegar infusion. Serve it warm or chilled—this zesty side brings tradition and flavor to every plate.
Ingredients
1 jar of Ortega’s Nopalitos in escabeche 33.15oz (whole or cut)
½ cup baby carrots (cut into quarters lengthwise)
½ cup onion (cut into four chunks)
6 bay leaves
4 whole garlic cloves, peeled
¼ cup oil (olive, corn, or to taste)
¼ cup white vinegar
1 tsp dried oregano
Salt to taste
Instructions
Step 1: Drain and Rinse
Drain the nopalitos from the jar and rinse them lightly. Let them sit and drain for a few minutes.
Step 2: Heat the Pan
In a non-stick skillet, heat the oil over medium heat.
Step 3: Add Vegetables
Add the carrots first and stir gently with a spoon. Then add the onion, bay leaves, oregano, vinegar, and—optional—a small can of pickled jalapeños if you want a spicy kick.
Step 4: Season and Cook
Add salt to taste and sauté everything together for 5 to 10 minutes.
Step 5: Serve and Enjoy!
Serve with grilled steak, grilled chicken, or your favorite protein. You can also enjoy it on top of tostadas, with tortilla chips or saltine crackers.