| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Mexican | Eggs, Hispanic | 1 | Servings |
INGREDIENTS
| 1 | lb | Nopales; cleaned |
| 1 | tb | Oil; or more as needed |
| 1/2 | lb | Tomatoes; diced |
| 2 | Cloves garlic; peeled and chopped | |
| 1/3 | c | Finely chopped white onion |
| 4 | Serrano chilies; finely chopped | |
| 1 | ts | Salt; or to taste |
| 2 | lg | Eggs; (2 to 3) |
INSTRUCTIONS
Scrub and/or use a vegetable peeler to clean each paddle. Remove fibrous base of the cactus joint and dice cactus leaves or cut into thin strips. Cover with boiling salted water and simmer until fork tender, 10 to 20 minutes. Drain and rinse well under cold water. Set aside. Heat in a heavy skillet and add nopales plus remaining ingredients except eggs. Cover and cook over medium heat, shaking pan from time to time, until mixture is dry and well seasoned, about 20 minutes. If mixture seems too wet, remove lid until enough moisture evaporates. Break eggs into nopales and stir rapidly to set. Makes 2 servings. CHILI HEAT: Remove and discard seeds or use fewer chilies for less heat. NOTE: May be a good way to introduce nopales at a party. Serve with warmed flour torillas and salsa. --pat *The Dallas Morning News, 1998/04/08 >Riverside PE >Hanneman/Buster/McRecipe Notes: Nopales (cactus leaves) have been a staple of Mexican cooking since pre-Hispanic times. They taste a little like green beans, and they're a source of vitamins A and C. Fresh nopales with the thorns removed can be found in the e produce section at many grocery stores. Recipe by: Dallas Morning News Recipe Archives Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08, 1998
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