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Ingredients
- 1 lb Nopales, cleaned
- 1 Tbsp. Oil, or possibly more as needed
- 1/2 lb Tomatoes, diced
- 2 x Cloves garlic, peeled and minced
- 1/3 c. Finely minced white onion
- 4 x Serrano chilies, finely minced
- 1 tsp Salt, or possibly to taste
- 2 lrg Large eggs, (2 to 3)
Directions
- Scrub and/or possibly use a vegetable peeler to clean each paddle. Remove fibrous base of the cactus joint and dice cactus leaves or possibly cut into thin strips.
- Cover with boiling salted water and simmer till fork tender, 10 to 20 min. Drain and rinse well under cool water. Set aside.
- Heat in a heavy skillet and add in nopales plus remaining ingredients except Large eggs. Cover and cook over medium heat, shaking pan from time to time, till mix is dry and well seasoned, about 20 min. If mix seems too wet, remove lid till sufficient moisture evaporates. Break Large eggs into nopales and stir rapidly to set.
- Makes 2 servings.
- CHILI HEAT: Remove and throw away seeds or possibly 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
- 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 836g | |
| Calories 403 | |
| Calories from Fat 217 | 54% |
| Total Fat 24.38g | 30% |
| Saturated Fat 4.25g | 17% |
| Trans Fat 0.35g | |
| Cholesterol 417mg | 139% |
| Sodium 2570mg | 107% |
| Potassium 1904mg | 54% |
| Total Carbs 31.14g | 8% |
| Dietary Fiber 13.9g | 46% |
| Sugars 14.19g | 9% |
| Protein 21.23g | 34% |
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