Nopales con Huevos (Cactus w/ Eggs)
Serves 4-6
Ingredients
For Cactus
- 2 cups cactus, diced (about 8 small new-growth fresh cactus paddles, or canned/frozen cactus)
- 1 tbsp salt
- ¼ Spanish or Vidalia onion
- 3 cloves garlic
- 1 bunch cilantro
To Sauté
- 1 tbsp canola oil
- salt to taste
- ½ Spanish or Vidalia onion, diced
- 1-2 cloves garlic, minced
- ½ tomato, diced
- 1 tsp ground cumin
- 1 tsp chili powder
- black pepper to taste
- ½ cup chopped cilantro
- 3 eggs
To Serve
- 6-8 flour tortillas
How-to
For Fresh Cactus
- Remove thorns with paring knife or razer. Run knife around outer edges of the cactus paddles and along the bottom. Rinse and pat dry
- Cut into strips. Dice if you desire smaller pieces
Blanch Cactus
- In a medium pot of water, add 1 tbsp salt, onion, garlic and cilantro. Bring to a boil (it will come to a boil faster if you cover with a lid)
- Add cactus, cover and bring to a boil. Once at a boil, reduce to a simmer and cook 20 minutes
- Drain cactus and discard aromatics
Sauté
- Add 1 tbsp canola oil over medium-high heat to a large saute pan
- Add cactus and sauté 7 minutes
- Add diced onions and cook 5 minutes
- Add garlic, tomatos, chili powder, cumin and black pepper. Stir and add cilantro
- Make a well in the middle of your vegetable and add the eggs. Stir to mix and scramble, then start to mix in the vegetables from around the outside. Cook about 3-5 minutes, or until the eggs are set
- Portion and serve in fresh Flour Tortillas