Nopalitos con Huevo en Salsa de Molcajete De Mi Rancho A Tu Cocina

Ingredients

• 500 g Nopales (cactus pads) (fresh, cleaned and trimmed)
• 6 large Eggs (room temperature)
• 4 medium Tomatoes (ripe, for roasting)
• 1 small Manzano Pepper (seeded)
• 2 Serrano Peppers (seeded, finely chopped for salsa)
• 1 clove Garlic (peeled)
• 1 medium Onion (sliced for cactus cooking and roasted for salsa)
• 2 tablespoons Fresh Cilantro (chopped, plus a few sprigs for cooking cactus)
• 1 teaspoon Salt (or to taste)
• 1 tablespoon Vegetable Oil (for browning cactus)
• 2 tablespoons Water (for grinding salsa)

Instructions

1. Dice the nopales

   Trim any remaining spines, rinse the cactus pads, and cut them into bite‑size squares.

   Time: PT5M

2. Cook nopales in their own juice

   Heat the skillet over medium heat, add the diced nopales with a few onion slices, a pinch of salt and a few sprigs of cilantro. Cook, stirring occasionally, until the pads release their liquid and become tender.

   Time: PT12M

   Temperature: Medium heat

3. Brown the nopales

   When the liquid has evaporated, drizzle 1 tbsp vegetable oil over the nopales and let them brown lightly, stirring every minute.

   Time: PT5M

   Temperature: Medium‑high heat

4. Roast vegetables for salsa

   In the same skillet (or a separate pan), add the remaining onion slices, garlic clove, manzano pepper, serrano peppers, and tomatoes. Roast, turning occasionally, until the skins are blistered and the vegetables are softened.

   Time: PT10M

   Temperature: Medium‑high heat

5. Grind the salsa

   Transfer the roasted vegetables to the molcajete. Add a pinch of salt and 2 tbsp water, then grind until smooth. First grind the garlic and onion, then the manzano pepper, and finally the tomatoes.

   Time: PT5M

6. Beat the eggs

   In a mixing bowl, crack the 6 eggs, add a pinch of salt, and whisk until fully combined and slightly frothy.

   Time: PT3M

7. Scramble eggs with nopales

   Reduce heat to medium, pour the beaten eggs over the browned nopales, and gently stir until the eggs are just set but still moist.

   Time: PT5M

   Temperature: Medium heat

8. Add salsa and finish

   Stir the freshly ground salsa into the egg‑nopales mixture, heat for another minute to meld flavors, then remove from heat.

   Time: PT2M

   Temperature: Low heat

9. Serve

   Plate the nopales with eggs and salsa. Serve as is, or spoon into warm corn tortillas for tacos.

   Time: PT2M

Nutrition Facts

Calories

160

Protein

9.5 g

Carbohydrates

9 g

Fat

9 g

Fiber

2 g

Ingredient Substitutions

• Instead of Nopales (cactus pads): Zucchini (for texture)
• Instead of Eggs: Egg substitute (for vegans)
• Instead of Tomatoes: Roma tomatoes
• Instead of Manzano Pepper: Jalapeño pepper
• Instead of Serrano Peppers: Fresh jalapeños
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Onion: White onion
• Instead of Fresh Cilantro: Parsley
• Instead of Salt: Sea salt
• Instead of Vegetable Oil: Olive oil (light)

Equipment Needed

• Cutting Board
• Chef's Knife
• Large Skillet or Frying Pan
• Molcajete (Mortar and Pestle)
• Mixing Bowl
• Whisk or Fork
• Spatula
• Serving Plate or Taco Shells (optional)

Critical Steps — Do Not Skip

• Cooking nopales without added water so they steam in their own juice.
• Ensuring the nopales are fully dried before adding oil to achieve proper browning.
• Grinding the roasted vegetables in the molcajete to develop authentic texture and flavor.
• Scrambling the eggs just until set to keep the dish moist.

Chef Tips from the Video

• Use fresh, tender nopales for the best texture; older pads become tough.
• Grinding the salsa in a molcajete gives a rustic, slightly chunky texture that blends better with the eggs.
• A light drizzle of lime juice just before serving brightens the flavors.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Not recommended; texture of nopales changes when frozen.

Room temperature: Can sit at room temperature for up to 1 hour after cooking.

Make-Ahead Tips

• Roast the tomatoes, peppers, garlic and onion up to 24 hours ahead; store in the fridge.
• Grind the salsa in the molcajete and keep refrigerated; add fresh cilantro just before serving.
• Pre‑cook the nopales until tender, then refrigerate; re‑heat and finish with eggs when ready.

Frequently Asked Questions