Nopales con huevo (cactus and scrambled eggs). Popular Southern Texas breakfast tacos filled w/ sautéed cactus, scrambled eggs & spices. Another winner from Corpus Christi native Amanda Escamilla of Tex. Nopales con huevos or cactus paddles with eggs is a perfect dish for breakfast or lunch.
Add eggs and veggies, and wrap in a fresh tortilla for a unique and delicious Mexican breakfast.
Nopales (cactus leaves) with scrambled eggs are a delicious treat, and good with tortillas or toast.
The soft, almost grassy flavor of the cactus (it is a plant, after all) goes as well with eggs as similarly mild-flavored but distinctive veggies like asparagus or spinach.
You can cook Nopales con huevo (cactus and scrambled eggs) using 5 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Nopales con huevo (cactus and scrambled eggs)
- It's 12 of eggs.
- It's 3 of serano chiles sliced up.
- You need 2 of garlic cloves.
- Prepare 1 lb of cleaned diced nopales.
- It's 1 of salt to taste.
This is one of the easiest ways to prepare Nopales (cactus paddles). Potato Patties with Cheese Recipe (Tortitas de Papa con Queso). Nopales con huevos is a classic Mexican dish made with prickly pear cactus and scrambled eggs. Sometimes you need a little something extra in your breakfast scramble — broccoli and cheddar just won't cut it.
Nopales con huevo (cactus and scrambled eggs) instructions
- In fry pan with small amount of oil sautee nopales chiles and garlic till they start to brown.
- In a bowl add salt, beat eggs till mixed well. Add to pan with rest of the ingredients and cook until eggs are done..
Pick up a few fresh, succulent cactus paddles, or nopales, at a Latin grocery and you might just discover your scrambled eggs' new favorite companion. 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 produce section at many grocery stores. Cactus leaves or cactus pads taste like a cross between a green bean and a green bell pepper.
