I understand that just because you're from Texas, you might not eat cactus but those of us that had/have parents that expanded our food horizons growing up, I bet you did have it especially in the San Antonio or Houston area.

I seriously think this is one of the best tasting egg dishes I've ever eaten - especially if you like Tex-Mex!

Nopalitos (or no-pales) are the prepared leaves of certain cactus plants indigenous to Texas. Canned or jarred, they are sold in stores that deal in Mexican food specialties, even large grocery chains such as Krogers or HEB. They are used in sauces, salads and such egg dishes as the following: 

serves 2

3 T lard
2 cloves minced garlic
1 small onion, chopped
1 T fresh, frozen or canned chopped green chilis, drained
1 T chili powder
4 beaten eggs
salt & pepper to taste
1 C canned or jarred cubed nopales, drained and rinsed

Heat lard in an 8 inch iron skillet over medium heat. Saute garlic and onion until just beginning to take on color. Add green chilies and chili powder; blend. Beat eggs lightly and season to taste with salt and pepper. Pour into skillet and scramble over low heat, stirring and turning the eggs gently until almost set. Stir in the nopales. Heat through - by then the eggs should just be done. Serve immediately. 


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