Huevos Revueltos Con Nopales Recipe - Cooking Index
Huevos Revueltos Con Nopales Recipe - Cooking Index
| 3 tablespoons | 45ml | Peanut or safflower oil |
| 1 tablespoon | 15ml | Onion - finely chopped |
| 1/2 cup | 118ml | Canned cactus pieces - drained and rinsed |
| 1 cup | 62g / 2.2oz | Tomato - chopped (small) |
| 1 | Chile serrano | |
| 2 | Eggs | |
| Salt - to taste |
Heat the oil and cook the onion, without browning, until transparent. Add the cactus pieces (nopales) , tomato, and chili and fry the mixture for about 5 minutes, stirring from time to time. Beat the eggs lightly together with the salt and stir them into the mixture. Keep stirring until they are set. Serve with tortillas.
Fresh nopales (from The Cuisines of Mexico by Diana Kennedy) : "Always buy the smallest and thinnest joints; the thicker and darker in color, the less delicate they are to eat. Scrape off the thin, sharp thorns from around the rim and sides of the nopal but do not remove all the green outer layer. Cut them into small pieces, less than 1/2 inch, and cook them in well-salted water until they are tender. Drain and rinse them thoroughly under cold, running water for a few minutes wash away the slimy substances they exude just like okra. "
From The Cuisines of Mexico by Diana Kennedy, Harper & Row, 1972
Source:
Cuisines of Mexico
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