Just mentioning the southwestern United States evokes images of solitary saguaro cacti and adobe homes against heart-stopping sunsets. Like the scenery of its birthplace, Southwestern cuisine is fiery and singular...and often includes nopalitos, the fleshy paddles from the prickly pear cactus.
2 1/2 cups fresh nopalitos, peeled and cut into 3-inch strips
1/2 teaspoon salt
1/4 cup oil
1/3 cup chopped onion
3 garlic cloves, minced
1/4 cup chopped tomato
1/2 cup chopped cilantro
2 eggs, beaten
1. Rinse nopalitos in cold water. Place in saucepan with salt and 2 cups water. Boil until the color lightens, about 20 minutes. Drain and rinse.
2. In a medium skillet, heat oil. Add onions, garlic, tomato, and cilantro and cook until onions are translucent. Add eggs and scramble.