Tasty Toast: Chile Colorado con Nopales


Yita S. Rivera / The Ebbtide

Chile colorado con nopales in its finished form.

Yita S. Rivera, Online Editor

Chile colorado con nopales, one of my favorite recipes, is an easy and delicious dish.

Nopal is a Spanish word meaning “cactus,” and colorado translates to “colored red.” Together, they form a unique entree that’s too good to resist.

Chile Colorado con Nopales

Start to finish: 20 minutes

Serves: 8


1/4 cup olive oil

1/2 diced sweet onion

2-3 pounds beef, cut into bite-sized cubes

1/4 cup flour

2 1/2 cups water

1/4 cup red chili powder

30 ounces diced nopales


  1. Warm olive oil in a frying pan on medium heat
  2. Fry onions until golden-brown
  3. Add cubed beef and cook to desired tenderness
  4. Add flour to juices in pan, mix until creamy
  5. Slowly add water to mixture to achieve sauce-like texture
  6. Add red chili powder and salt to taste
  7. Stir in nopales
  8. Simmer on low heat for 10 minutes and stir continuously to prevent sauce from clumping
  9. Let cool for 5 minutes, then serve as desired

Serving Ideas

Breakfast: In a bowl with fried eggs on top and a tortilla on the side.
Lunch: As a wet burrito with lettuce, tomato and cheese.
Dinner: With a side of fideo noodles or refried beans and spanish rice.