One of the best ways to enjoy fresh nopalitos is simply sautéed with eggs. You can wrap it in a heated corn tortilla, adding salsa ranchera to taste. Or eat it as is, hot from the skillet.
Recipe is adapted from the book Truly Texas Mexican: A Native Culinary Heritage in Recipes by Adán Medrano. Visit adanmedrano.com for more nopalitos and other Texas Mexican recipes.
Ingredients
- 2 cups nopales (cactus paddles) cut into ½-inch squares
- 2 eggs
- 2 egg whites
- 1 tablespoon canola or other vegetable oil
- Salt to taste
Preparation
STEP 1: Heat the canola oil in a skillet at medium heat. Add the nopal squares and immediately turn the heat to very low. Sauté for 10 minutes. The nopal will acquire a nice color and the viscous juices will evaporate.
STEP 2: Add the eggs, egg whites and salt, and scramble continuously until the cactus squares are coated with the eggs. Cook for about 2 minutes, until the eggs are set. Season to taste.
