I am not really big on vegetables and if it weren’t for food blogging, these nutrient powerhouses won’t even figure in my diet. But boy, do I love nopales! Mondays to Fridays on my way to work, I pass by without fail at my favorite Mexican restaurant to order their $4.95 daily special of nopalitos con huevos with Spanish rice and refried beans. And as if Mondays to Fridays are not enough, I always keep a paddle or two of this prickly pear cactus to enjoy as a fresh salad dip for tortilla chips or as meatless filling for tacos. Nopales are a cheap and easy comfort food. A hefty four servings cost about $2 and although the fresh variety is quite tricky to prepare what with scattered nubs and spines, this edible cactus is also available bottled, canned or ready-to-go in bags year round.
- 2 Nopales pads
- 2 garlic cloves, peeled
- salt to taste
- 1 tablespoon oil
- ½ small onion, peeled and chopped
- 4 eggs, beaten
- pepper to taste
- cilantro, chopped
- corn or flour tortillas
- Using a small paring knife, clean the cactus paddles by scraping thorns or spines from both sides. 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 1½-inch lengths.
- In a pot, combine garlic, about 1 teaspoon of salt and enough water to cover nopales and bring to a boil. Add nopales and cook for about 20 to 25 minutes or until nopales have changed color and are tender yet crisp. Remove from liquid, rinse well under very cold water and drain well. Rinse again as needed to rid of mucilage.
- In a skillet over medium heat, heat oil. Add onions and cook until limp. Add nopales and cook for about 2 to 3 minutes. Add eggs and cook, stirring regularly, until eggs are set to desired doneness. Season with salt and pepper to taste. Remove from heat, garnish with chopped cilantro and serve with warm tortillas.
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