Hello, everyone.
Today's post is a breakfast that is low carb and tasty and very much in tune with the Rio Grande Valley's culinary heritage: huevos con barbacoa y nopal.
For my non-RGV readers, this relies on previously prepared items: leftover barbacoa from the shop and leftover nopal.
I bought the nopal as a bag of cleaned, raw pieces. The drill is to rinse them, boil them, and then rinse them again as the sap has a somewhat vinegary taste. (Anyone who really loves green beans with vinegar poured over them might skip the last rinse or make it a pro-forma rinse.) After the pre-boiling is done, you can treat them as any other addition, mixing with bulk sausage and eggs as a scramble, or with other meats like this, or heat with a sauce as a vegetable on the side of your meal. The general texture and experience is rather like tender green beans.
I heated up the meat and nopal pieces in the skillet, set aside, fried 2 eggs over-medium (cooked whites and runny yolks), then plopped the goodies on top of the eggs.
Yum.
The cactus pad pieces, AKA nopal, are said to be good for regularizing blood sugar. They are also a seasonal menu item in this part of Texas, as the cacti make new, tender pads in the springtime.
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