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Nopalitos con Huevos

From Toni Turner, executive director of The University of Texas Law School Foundation in Austin, who is a cooking historian specializing in the foods of the Anglo pioneers and Native Americans of the 1850s. Makes 4 servings.


Note: The following recipe was designed for fresh cactus. Most canned or other commercially prepared cactus is pickled in brine or vinegar, so adjust your recipe accordingly.

  • 1/2 pound bacon
  • 1 medium onion, chopped
  • 2 cloves garlic
  • 1 4-oz. can green chilies, chopped
  • 1 lb. nopalitos
  • 1 tsp. chili powder
  • 1 large tomato, chopped
  • 6 eggs, beaten
  • 1 c. cheddar cheese, grated
  • salt to taste

Fry bacon and remove to drain. Pour off most of the bacon drippings, leaving enough in the pan to sauté the onions and garlic. When onions are transparent, add chilies, nopalitos, chili powder, and tomato. Cook for five minutes and stir in eggs. When eggs are scrambled, top with grated cheese and bacon, and serve with tortillas, home-fried potatoes, and refried beans.

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