Nopales con Huevos en Salsa Roja, or cactus paddles with eggs in red chili sauce, is a vibrant and flavorful Mexican breakfast dish that's surprisingly easy to make. This simple yet satisfying recipe combines the slightly tangy texture of nopales with the richness of eggs, all enveloped in a spicy, aromatic red chili sauce. It's a perfect example of how humble ingredients can create a truly unforgettable culinary experience, showcasing the depth and complexity of Mexican cuisine. This dish is a fantastic way to incorporate more vegetables into your diet and offers a healthy and delicious alternative to traditional breakfast fare.
Beyond its delightful taste, Nopales con Huevos en Salsa Roja is a quick and adaptable recipe, easily customizable to your spice preference and available ingredients. Whether you're a seasoned cook or a culinary novice, you'll find this recipe accessible and rewarding. Ready to dive into the deliciousness? Let's get started with the step-by-step instructions below.
Tools Needed
- Knife
- Cutting board
- Pot
- Blender
- Frying pan
Ingredients
- Nopales (prickly pear pads): 6
- Onion: 1
- Cilantro: Some sprigs
- Oregano: 1/2 teaspoon
- Pepper: 1/4 teaspoon
- Tomatoes: 3
- Guajillo chilies: 2
- Black chilies: 2
- Garlic cloves: 2
- Chile árbol: 3
- Pua chilies: 8
- Eggs: 7
- Salt
Step-by-Step Instructions
Step 1. Prepare the Nopales and Chili Sauce
- Clean the nopales, removing the thorns. Cut into small squares or desired shape.
- In a pot, cook the nopales with a little water, cilantro, onion, and salt. Cover and cook for 15 minutes.
- Drain the cooked nopales, reserving the cooking liquid.
- Boil the tomatoes, guajillo chilies, black chilies, pua chilies, and chile árbol in a pot of water for 6 minutes.
- Once boiled, blend the chilies with a little of their cooking water, garlic, oregano, and pepper to create a smooth sauce.
Step 2. Sauté and Cook the Eggs
- Heat oil in a frying pan and sauté the onion, followed by the nopales until slightly browned.
- Add the beaten eggs to the pan, along with a little salt. Cook until set.
Step 3. Combine and Simmer
- Pour the blended chili sauce over the nopales and eggs. Add a cup of water and season with salt. Simmer for 15 minutes.
Step 4. Serve
- Serve hot. Enjoy with beans or other sides.
Read more: Authentic Charro Beans Recipe: South Texas Style
Tips
- Adjust the amount of chilies based on your spice preference.
- You can adjust the cooking time of the nopales and eggs depending on your preference.
Nutrition
- N/A
FAQs
1. Can I use canned nopales instead of fresh?
Yes, canned nopales work well! Just make sure to drain them thoroughly before adding them to the recipe. They might be slightly softer than fresh nopales.
2. How can I adjust the spiciness of the salsa roja?
Control the heat by adjusting the amount of chili peppers in your salsa. Start with less and add more to taste, or use a milder chili variety if you prefer less spice.
This Nopales con Huevos en Salsa Roja recipe is a testament to the vibrant flavors of Mexican cuisine, offering a healthy and satisfying meal. Enjoy the unique combination of textures and tastes, and don't hesitate to experiment with your favorite additions. Buen provecho!