1.5 kg of potatoes, all-purpose
1 jar of 900g of nopales in strips
1 jar of heavy cream (200ml)
1 onion, finely chopped
1 red bell pepper, cut into strips
1 garlic clove, finely chopped
300g diced bacon or smoked prosciutto ham
300g of grated Oaxaca cheese
2 teaspoons oil
½ teaspoon ground chipotle (or to taste).
for the sauce:
3 tomatoes
1 onion
1 Serrano chile (frozen or canned)
1/2 clove garlic
½ bunch of cilantro
½ cup water
1 teaspoon salt
1 teaspoon oil
1. preheat oven to 180°C (upper-lower heat).
2. Peel and slice the potatoes, then boil in salted water for about 12 minutes, drain and set aside.
3. Sauté onions and garlic in oil. Then add the diced ham, nopales and bell bell pepper strips, and continue to stir-fry. Finally, season with salt and chili chipotle - set aside.
4. For the salsa, puree the tomatoes, onion, half a clove of garlic, serrano chile and cilantro and season with salt.
5. Heat the oil in a saucepan and sauté the salsa for about 3 minutes, add the water and continue cooking for another 2-3 minutes.
6. Grease a baking dish and alternate layers of potatoes, nopales, salsa, cream and grated cheese, finishing with a layer of potatoes. Sprinkle with remaining cheese and bake for about 15-20 minutes, until cheese is golden brown.
7. Enjoy!