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Pima-Papago Cactus and Eggs<\/p>\nPima-Papago Cactus and Eggs<\/p>\n
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2 to 3 5- to 7-inch fresh nopales (prickly pear cactus pads) with thorns removed or 1 7 1\/4-ounce can natural cactus in salt water, drained<\/p>\n
Salt<\/p>\n
4 strips bacon, diced<\/p>\n
1\/2 C. chopped onion<\/p>\n
1\/2 to 1 tsp. ground New Mexican red chili or chili powder<\/p>\n
4 to 6 eggs<\/p>\n
Ground pepper (optional)<\/p>\n
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Rinse fresh nopales well under cold running water and examine carefully to make sure all tiny thorns have been removed.\u00c2\u00a0 Trim around the edges with scissors to remove the base of thorns.\u00c2\u00a0 Use a sharp knife or vegetable peeler to remove a thin layer of peel.\u00c2\u00a0 Rinse again, cut into thin strips, and simmer in lightly salted water for 5 to 6 minutes, until tender.\u00c2\u00a0 Rinse and drain.\u00c2\u00a0 If using canned nopales, rinse and drain. Cook bacon until crisp in a large skillet over medium-low heat.\u00c2\u00a0 Remove with a slotted spoon and reserve. Add onion and chili to the drippings in skillet.\u00c2\u00a0 Saut\u00c3\u00a9 over medium heat until onion is translucent.\u00c2\u00a0 Stir in reserved cactus strips and bacon.\u00c2\u00a0 Saut\u00c3\u00a9 briefly.\u00c2\u00a0 Break desired number of eggs on top of cactus mixture.\u00c2\u00a0 Cover tightly and cook over low heat for 5 to 7 minutes, until whites are set and yolks are cooked to taste.\u00c2\u00a0 Sprinkle lightly with salt and pepper, if desired.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pima-Papago Cactus and Eggs 2 to 3 5- to 7-inch fresh nopales (prickly pear cactus pads) with thorns removed or 1 7 1\/4-ounce can natural cactus in salt water, drained Salt 4 strips bacon, diced 1\/2 C. chopped onion 1\/2 to 1 tsp. ground New Mexican red chili or chili powder 4 to 6 eggs Ground pepper (optional) Rinse fresh nopales well under cold running water and examine carefully to make sure all tiny thorns have been removed.\u00c2\u00a0…<\/p>\n