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Nopales con Huevo

Serves 4 to 6 Entree vegetarian

Nopales con Huevo

Nopales con Huevo is a staple of central Mexican kitchens, where its simple yet satisfying ingredients bring comfort to everyday meals. Often enjoyed as a hearty breakfast or a quick lunch, this dish reflects the resourceful spirit of home cooking. The essence of nopales, or cactus paddles, paired with the richness of eggs, creates a dish that is both nourishing and delightfully familiar.

In each bite, the tender nopales offer a mild tang that complements the creamy texture of scrambled eggs. The heat from serrano chiles and the freshness of cilantro provide a lively contrast, making every mouthful a balanced experience. Enjoy it wrapped in warm corn tortillas for a true taste of central Mexico's culinary tradition.

Ingredients

  • 600 g (1 1/3 lb)nopales — diced and cooked until tender
  • 8eggs — beaten
  • 3roma tomatoes — diced
  • 1/2white onion — chopped
  • 2serrano chiles — minced
  • 3 tbspneutral oil
  • 1 handfulfresh cilantro — chopped
  • 1 tspfine salt
  • 18corn tortillas — warmed on the comal

Method

  1. Begin by preparing the tomato, onion, and chile base. Dice the 3 roma tomatoes, 1/2 white onion, and finely chop the 2 serrano chiles. Heat 3 tablespoons of neutral oil in a large skillet over medium heat. Once the oil is shimmering, add the diced onion and chiles, stirring occasionally until the onion becomes translucent and the chiles soften, releasing their aroma. Add the diced tomatoes and continue to cook until they break down into a soft, fragrant mixture, about 5 to 7 minutes.
  2. While the base is cooking, prepare the nopales. Rinse and dice the 600 g (1 1/3 lb) nopales into small, bite-sized pieces. Once the tomato mixture is ready, add the nopales to the skillet. Stir to combine, allowing the nopales to cook and take on a slightly darker green color, which indicates they are tender and their natural juices have been released, about 8 to 10 minutes.
  3. In a separate bowl, crack and beat the 8 eggs until well combined. Lower the heat to medium-low and pour the beaten eggs over the nopales mixture in the skillet. Stir gently and continuously with a spatula, ensuring the eggs cook slowly and evenly, absorbing the flavors of the base while remaining soft and creamy.
  4. As the eggs begin to set but are still slightly runny, season the mixture with 1 teaspoon of fine salt. Continue to stir gently until the eggs are just cooked through but still moist. Remove the skillet from the heat promptly to prevent the eggs from overcooking and becoming dry.
  5. Chop a handful of fresh cilantro and sprinkle it over the finished dish for a burst of freshness. Serve the Nopales con Huevo immediately with warm corn tortillas, refried beans, and your favorite salsa on the side. This will allow everyone to enjoy the dish while the eggs are still tender and the flavors are at their peak.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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