Nopales Con Huevos Cactus w/ Eggs
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