Ingredients Jump to Instructions ↓

  1. 1 pc of Nopal (about 1 lb)

  2. 1 large onion, peeled and chopped

  3. 3 to 4 cloves garlic

  4. 1 tsp of baking soda

  5. 4 eggs

  6. 1 tsp of oil salt and pepper to taste water

Instructions Jump to Ingredients ↑

  1. Using a vegetable peeler or a small paring knife, scrape and remove the thorns or spines from both sides of the cactus paddle. Trim off the edges and any blemished or discolored areas. Wash well with cold water. Cut the paddle lengthwise into half-inch thick strips and then cut crosswise into 1 to 1 1/2-inch lengths. Add nopales strips and 1 tsp of baking soda (to eliminate the “babas” or “slimy goo” that is natural of the cactus) into a pot of boiling water. Cook for 5 to 7 minutes then using a colander, drain, dispose of liquid, and rinse nopales with cold water. Bring another pot of water into a boil, add back in the nopales, garlic cloves, half of the chopped onions, and salt to taste. Continue to cook the cactus in the boiling water until tender yet crisp, about 15 minutes. Drain well, disposing of cooking liquid and the aromatics. This comes to about 2/3 to 1 cup of cooked nopales. Heat a teaspoon or so of oil in a skillet over medium heat. Saute the remainder of the chopped onions until tender and translucent. Add nopales and stir until heated through. Meanwhile, in a large bowl, whisk eggs with about 2 teaspoons of water and salt to taste, and then beat vigorously for about 2 minutes. Pour the egg mixture into the pan of nopales. When the eggs start to set, stir. Use a spatula or a flat wooden spoon to push eggs toward center while tilting skillet to distribute the liquid part of the eggs in the pan. As the eggs form, break apart large pieces. Transfer eggs and nopales to plate and serve hot with salsa of choice. Note: You can add heat to this egg dish by adding and sauteeing sliced jalapeno peppers with the onions.


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