Cactus Scrambled Eggs
From elgourmand 13 years ago
- 15 minutes to make
- Serves 6
El Cinco de Mayo always does this to me. My Samoan family is tired of Mexican food by the time it passes. In the mountains of Guanajuato rests San Miguel de Allende. This used to be a lovely small town, and is still a lovely small city. Read more After a five hour ride in the “Deluxe Bus”, the cool, fresh mountain air and friendly, small town people were a welcome change from Mexico City. San Miguel has a good size expatriate community and some friends of my Dad’s had taken early retirement there so I was visiting. A party developed the evening of my arrival, a party developed almost every evening I think, and the old fashioned, major tequila content margaritas and good Mexican cervesa flowed freely. In Mexico they believe a big breakfast, with a few shots of tequila and lime, is the best cure for a hangover so they had the cook make up a huge batch of Cactus Scrambled Eggs (nopalitos y huevos revueltos). I even managed to get the recipe, which is written on a yellowed piece of notebook paper with a bulky ballpoint pen. Until recently, I’d never had this dish using canned or jarred nopalitos. In Mexico you buy prickly pear cactus pads in the open market and peel or skin them your own self. The jarred ones I used here were a bit soft but otherwise okay. Salud. RJ See less
Ingredients
- • 1 (8 ounce) can or jar of nopalitos, drained and rinsed. Get fresh if you can. shopping list
- • 1 tablespoon chopped onion shopping list
- • 2 tablespoons butter or margarine shopping list
- • ½ cup cilantro, course chopped. shopping list
- • 1 small bell or Anaheim pepper seeded and sliced thin. shopping list
- • 8 large eggs shopping list
- • About 1 Tbs chopped ripe olives (optional) shopping list
- • 1 jalapeño pepper, seeded and finely chopped (optional). shopping list
- • 1/3 cup milk, I use beer but whatever. shopping list
- • salt and fresh ground pepper, to taste shopping list
How to make it
- 1. In a 10-inch skillet, cook cactus pieces, pepper and onion in the butter until the onion is tender but not brown. See Photo
- 2. In a bowl, beat the eggs, milk (beer), salt and pepper, jalapeno, cilantro and olives with a fork.
- 3. Pour the egg mixture over the cactus pieces and onion in the skillet. Cook without stirring over low heat until the eggs start to set on the bottom and sides of the skillet.
- 4. Lift and fold the eggs with a spatula so that the uncooked part runs to the bottom of the skillet. Continue lifting and folding about 5 minutes more or until the eggs are set and cooked through but still glossy and moist. Serve hot.
- This is usually served with the ubiquitous tortillas & frijoles and a few strips of thick bacon or some carnitas and topped with some mild, chunky salsa or guacamole. See Photo
The Rating
Reviewed by 4 people-
I would use milk of the morning! OR beer in the afternoon or evening!! high 5!
cuzpat
in Sikeston loved it
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My mouth is watering thinking about your recipe with Apple cider juice. The last time I found a wild cactus plant with ripe fruit was in Ferndale Park in West Australia. I picked one off the branch and guess what? Adam made me do it - Ouch!!!
...more
nadaism
in Bathurst loved it
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Five forky!
goodeat
in Benton loved it
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