Food & dining

Recipe for Nopalitos con Huevos

Cactus and eggs (Nopalitos con Huevos)
Rachel Ellner for the Boston Globe
Cactus and eggs (Nopalitos con Huevos)

Serves 4

4young cactus paddles, about 5-inches tall
½medium Spanish onion
4cloves garlic
1tablespoon canola oil
3red chile de arboles
6medium eggs
1teaspoon salt

To clean and prepare cactus

1. Hold paddle on an angle and slide paring knife lightly over surface to remove spikes. Trim edges, discarding 1/8-inch of flesh. Trim about 1/2-inch from stem. Cut into ¾-inch pieces

2. In a large saucepan add cactus, onion, garlic and ½ teaspoon of salt. Cover with water by two inches and boil for 15 minutes


3. Using a strainer, drain and discard onion and garlic

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To cook cactus with eggs

1. Heat canola oil in large skillet, over medium-high heat. Add chile de arboles, flipping back and forth until brown, approximately 3 minutes. Remove chiles from skillet and set aside

2. Whisk eggs with a dash of salt in medium bowl and set aside

3. Add eggs to about half the skillet, allowing space for the cactus. Add cactus and slowly fold into eggs. Stir gently for 3-4-minutes until eggs set. Plate and garnish with chile de arboles


4. Serve with warm corn tortillas. Recipe by Max Mendoza of Chilangos restaurant in Providence