Food & dining
    Next Score View the next score

    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

    Get The Weekender in your inbox:
    The Globe's top picks for what to see and do each weekend, in Boston and beyond.
    Thank you for signing up! Sign up for more newsletters here

    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