Nopalito, Corn and Panela Cheese Tacos

Nopalito, Corn and Panela Cheese Tacos

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Step 1

Preheat a comal over medium-low heat. 

Step 2

Heat two tablespoons of the oil in a large skillet over medium-high heat. Add the nopales, sprinkle the salt and stir for a minute or two until they begin to gently brown. 

Step 3 Pour in the remaining tablespoon of oil, and incorporate the onion, garlic, guajillo chiles and corn. Mix well and let it cook for about 3 to 4 minutes. 
Step 4 Squeeze in the lime juice, and continue to cook for another 2 to 3 minutes. Taste for salt and add more if need be. Scrape onto a bowl. 
Step 5 In the same skillet set over medium high heat, add a round slice of Panela cheese. Cook for a couple minutes per side, until gently browned. 
Step 6

In a comal, heat a corn tortillas, until fully heated through on both sides. Add a slice of the panela cheese, top with the nopalitos, add Salsa Verde to taste, and enjoy!


  • 3 tbsp vegetable oil, divided
  • 1 jar La Costeña tender cactus nopalitos, drained
  • 1 tsp kosher salt 
  • 2 garlic cloves, finely chopped
  • 1/2 cup white onion, chopped 
  • 3 guajillo chiles, cleaned and chopped
  • 1 cup corn kernels
  • Juice of a lime 
  • 8 oz Panela cheese, sliced 
  • Corn Tortillas
  • La Costeña Green Salsa tomatillo sauce 

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Pati Jinich
Pati Jinich

Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.