Nopalitos and Beef Chili

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Recipe uses beef chuck, tomatillos, tomato paste, nopalitos (cactus paddles) and serrano chiles.

Recipe By: Famous Chili Recipes From Marlboro Country
  • PrepN/A |
  • TotalN/A |
  • ServesMakes 2 1/2 Quarts


    • 1/3 cup fresh lard (or use corn oil)
    • 4 lb Beef chuck, cut into 1/2 inc
    • 1 ea Large onion, chopped
    • 3 cloves garlic, finely chopped
    • 1 cup drained canned nopalitos
    • 1 green pepper cut into strips
    • 12 serrano peppers, seeded, deveined and chopped
    • 2 10 ounce cans tomatillos
    • 1 6 ounce can tomato paste
    • 1 1/2 cups beef stock (fresh is best but canned is OK)
    • 1/3 cup chopped fresh cilantro
    • 1 teaspoon ground coriander
    • 5 teaspoons cumin seed, toasted and ground
    • 1 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper


Heat lard (or oil) in large heavy kettle; add meat, about 1 pound at a time, removing after each pound is browned. After all four pounds are browned, put onions and garlic in kettle and cook until soft. Return all beef to kettle. Rinse cactus pieces in cold water drain and add to beef. Also add peppers, green tomatoes, tomato paste, beef stock, coriander, cumin, salt and pepper.

Cover and simmer about 2 1/2 hours.
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