Nopales en salsa roja is made with chiles, tomatoes, and heart-healthy* Mazola® Corn Oil. This delicious nopales recipe can be served in a variety of ways.

Cactus in Red Sauce Recipe (Nopales en Salsa Roja)

  • Yield:

    Serves 8

  • Total Time:

    50 mins

  • Prep Time:

    20 mins

  • Cook Time:

    30 mins


  • 4 dry California chiles
  • 2 cups water from soaked chiles
  • 1 tablespoon Mazola® Corn Oil
  • 1 clove garlic, peeled
  • 1/2 medium white onion, sliced
  • 1 medium tomato, quartered
  • 1 tablespoon corn starch
  • 2 teaspoons Mazola® Chicken Flavor Bouillon Powder
  • 1 jar (30 ounces) nopales (prickly pear cactus), drained and rinsed


  1. Step 1) Rinse the dry chiles and place in a large bowl with at least 2 cups of hot water for 20 minutes, until soft.
  2. Step 2) Heat the oil in a medium saucepan over medium heat. Add garlic and onion and cook for 2 minutes until clear. Add the tomato and cook for 3 minutes. Transfer mixture to a blender.
  3. Step 3) Remove the chiles from the bowl, reserving the water. Discard the seeds and membranes. Place the chiles, 2 cups of the chile-soaked water, the corn starch and the bouillon powder into the blender cup. Puree until smooth.
  4. Step 4) Transfer mixture back into the saucepan, bring to a simmer. Add the nopales and cook for 2 minutes or until warm.
  5. This recipe is great served in tortillas as a taco or over eggs, meats, seafood or potato patties.