Our Chuletas con Nopalitos en Salsa Guajillo recipe will carry you to that magical place in your kitchen where you know everything is good and nurturing. And, in today’s fearful political climate, who of us doesn’t need some comforting? Right?
Chuletas en Salsa Roja or Verde are total Mexican comfort food. The warmth of the pork chops simmering in a smoky salsa guajillo sauce with slices of onions and garlic exports you to a kitchen in Northern Mexico. Need I say more? You’ll want some handmade, soft flour tortillas to sop of this dish; that’s for sure!
Prepare the Pork Chops
5-6 pork chops, fat trimmed
2 tbsp. vegetable oil
Salt and pepper
1 cup water
Pat the pork chops dry.
Season both sides with salt and pepper.
In a large skillet, add oil and heat over medium-high flame.
Add the pork chops and cook about 4 minutes on each side.
Add water to skillet and cover.
Allow to cook and water to evaporate about 5 minutes.
Drain excess grease from skillet
Prepare the Nopalitos
1 cup nopalitos
2 cups water
½ onion, sliced
1 tsp. salt
In a medium saucepan, add the water, nopalitos, onion and salt. Bring to a boil and cook for 15 minutes.
Strain the nopalitos removing the onion and set aside.
2 tbsp. Vegetable oil
½ medium onion quartered
2 garlic cloves
2 charred Roma tomatoes
10 dried guajillo chiles, stems removed
4-5 dried chiles de arbol, stems removed (depends on how much heat you want)
1 tsp. dried oregano
1 tsp. dried cumin
2 cup water (reserve 1 cup to add to blender)
In a medium saucepan, add oil and heat over medium heat.
Add onion and garlic and cook for about 2 minutes.
Add chiles and cook for about 30 seconds to a minute.
Add oregano, cumin, and clove and peppercorns.
Smell the aroma.
Add 1 cup water and cook for 5 minutes
Blend well adding more water as needed.
Strain through a sieve and set aside
Add the nopalitos and salsa roja to the frying pan with the pork chops.
Add 1 cup of water and cook covered on medium-high heat for 15 minutes allowing the liquid to thicken.
Garnish with half-moon slices of white onion and chopped cilantro.
Serve with white rice.