SpiceLines

First make the nopalitos: Cut a pound and half of fresh nopal cactus pads into slivers. Do remember to pluck the thorns first. (If you’re lucky, maybe you can find them already cleaned and sliced…)

Now chop up a small bunch of cilantro, ¼ large onion, and 2 cloves of garlic. Add a tablespoon or two of olive oil to a cast iron skillet and heat it over a moderate flame. Add the mixture to the pan and lightly sauté until the vegetables have softened and are just beginning to brown. Stir in the nopalitos. lower the heat, and cook slowly for about 30 minutes, until they are very soft and tender. Add 1 small tomato, finely chopped, and cook for another minute or two. Add salt to taste. Set aside, but keep warm.

Next comes the tomato salsa: Chop a bunch of cilantro, ½ onion, 2 garlic cloves, plus 4 green onions (both white and green parts). In a pot, heat a tablespoon or two of olive oil over a moderate flame. Saute the vegetables until they have softened and are just beginning to brown. Then add 2 cups chopped ripe tomatoes and ¼ cup water. Bring briefly to a boil, reduce the heat and simmer 10 to 15 minutes until the tomatoes are cooked. Add salt to taste. Keep warm.

Now for the tortillas: In a small cast iron skillet, heat a tablespoon of olive oil over a medium flame. Place one corn tortilla in the skillet, and lightly brown it in the hot oil. Remove to a plate. Repeat with one more tortilla.

And finally, the eggs: Whisk two eggs until they are frothy. In a cast iron skillet, add a little olive oil and warm it over a medium flame. When it is hot, add ½ cup cooked nopalitos. Pour in the beaten eggs and scramble with the cactus. When the eggs are ready, spoon them on top of the two corn tortillas. Pour warm tomato salsa over the eggs, as much as you like. Eat it all up, with more salsa to taste.

Do you have a hungry friend? Repeat the recipe.

Traveling in Texas, hence the nopalitos and Aurora’s delicious cooking. Returning soon….with more recipes and posts about Argentina.