Tacos de Papa, Nopal y Huevo

Ingredients

• 3guajillo chillies, stems and seeds removed
• 454 gripe tomatoes
• 1garlic clove, peeled
• 28 gwhite onion
• 1½ teaspoons, dividedkosher salt
• 3 tablespoons (45 ml), dividedvegetable oil
• 340 gYukon Gold potatoes, peeled and cut into 6 mm × 5 cm matchsticks
• 454 gcactus paddles or nopales, cleaned and cut into 6 mm × 5 cm matchsticks
• ½ teaspooncoarsely ground black pepper
• 8eggs
• 8 largecorn tortillas, homemade or shop-bought
• To servecrumbled queso fresco

Instructions

1. 1

   Toast the chillies

   Heat a skillet or comal over medium heat. Toast the guajillo chillies for about 1 minute per side, until fragrant and toasted. Transfer them to a medium saucepan with the tomatoes and garlic, cover with water and bring to the boil. Lower to a medium simmer and cook for 10 minutes, until the chillies have rehydrated and the tomatoes have softened and cooked through.

2. 2

   Blend the sauce

   Use a slotted spoon to move the guajillos, tomatoes and garlic to a blender. Add the onion and 1 teaspoon of salt, then blend until completely smooth.

3. 3

   Cook the sauce

   Heat 1 tablespoon of oil in a medium saucepan. Once hot, add the tomato sauce and cook partially covered for about 5–6 minutes, until thickened and seasoned.

4. 4

   Cook the vegetables

   Heat the remaining 2 tablespoons of oil in a large non-stick frying pan over medium heat. Add the potato and nopal sticks, then season with the remaining ½ teaspoon of salt and the black pepper. Cook, stirring occasionally, for about 15 minutes, until gently browned outside and softened inside. The liquid from the nopales will have come out and dried up, and the potatoes will have started to brown all over. Add the tomato sauce, toss well and cook for a further 6–7 minutes, until the sauce has thickened, been absorbed and mostly dried.

5. 5

   Fry the eggs

   In a small frying pan, cook the eggs sunny side up, one at a time, to your preferred doneness.

6. 6

   Warm the tortillas

   Heat a comal over medium heat. Warm the tortillas on both sides for about 1 minute, until heated all the way through.

7. 7

   Assemble the tacos

   Spoon a generous scoop of the nopal and potato mixture into the centre of each tortilla. Top each with an egg and a sprinkling of queso fresco, then repeat with the remaining tortillas.

What are tacos de papa, nopal y huevo?

The name means potato, nopal and egg tacos. Nopales are the edible pads of the prickly pear cactus, a familiar ingredient in Mexican cooking; here, they’re paired with potatoes and eggs in corn tortillas.

This version, from Pati’s Mexican Table Episode 1407, “The Rural Heart”, brings the filling together with a sauce made from toasted guajillos and tomatoes. The sauce adds depth and ties the vegetables together without overpowering the egg.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 13g protein, 31g carbs, 11g fat.

The tortillas and potatoes provide most of the carbohydrates, while the eggs contribute much of the protein and the oil adds fat. Nopales bring the vegetable component; serve a side of fresh salad or extra vegetables to round out the plate.

Build a smooth guajillo sauce

Toast the chillies: A brief toast in a dry, preheated pan brings out their aroma. Keep them moving and take them off the heat once fragrant, before they scorch.

Blend thoroughly: Simmering softens the chillies and tomatoes, making them easier to blend with the garlic, onion and salt. Blend until no pieces remain, then cook the sauce until it thickens.

Give the vegetables room

Cut consistently: Similar-sized potato and nopal matchsticks cook at a similar pace. The specified size is about 6 mm thick and 5 cm long.

Let moisture evaporate: Nopales release liquid as they cook, so use a large pan and stir now and then rather than constantly. The mixture is ready for the sauce when that liquid has dried and the potatoes are tender with some browning.

Know when the filling is ready

Before the sauce: The potatoes should be softening inside and beginning to brown outside after about 15 minutes with the nopales. If the pan still looks very wet, allow the liquid to cook off before adding the sauce.

After the sauce: Give the filling another 6–7 minutes so the sauce thickens and clings to the vegetables. It should look coated rather than soupy.

Cook the eggs to suit

Fry the eggs one at a time in a small pan, as directed, so you can control how each one sets. A runny yolk will mix into the filling, while a firmer yolk makes the taco easier to eat neatly.

Cook the eggs while the filling is nearly done, then keep them ready for assembly. This helps the tortillas and filling reach the table warm.

Warm and serve the tortillas

Heat the corn tortillas on both sides on a preheated comal until hot throughout. Warm tortillas are more pliable for filling and folding.

Add the filling, egg and queso fresco just before serving. A simple salad or sliced avocado alongside makes an easy addition to the plate.

Recipe notes & tips

• Remove the guajillo stems and seeds before toasting, as listed.
• Keep the chillies moving in the pan and take them off as soon as they smell fragrant.
• Use a slotted spoon to transfer the softened chillies, tomatoes and garlic, leaving their cooking water behind.
• Stir the vegetables occasionally, allowing the nopales’ liquid time to evaporate between stirs.
• Warm the tortillas shortly before serving so they stay pliable.
• Crumble the queso fresco over the assembled tacos just before they go to the table.

Variations

• Adjust the egg: Cook the yolks firmer if you prefer a less runny topping.
• Add avocado: Serve slices alongside the tacos for a creamy contrast.
• Bring the heat: Offer a hot salsa at the table for anyone who wants a spicier taco.
• Change the cheese: Use another crumbly, mild fresh cheese if queso fresco is unavailable.
• Serve as a bowl: Spoon the filling and egg over the plate without a tortilla for a different presentation.

Common mistakes to avoid

• Scorching the chillies: Toast only until fragrant, since burnt chillies can make the sauce taste bitter.
• Rough-cut vegetables: Keep the matchsticks close to the same size so they cook evenly.
• Crowding the pan: Use a large non-stick frying pan so moisture can escape from the nopales.
• Adding sauce too early: Wait until the vegetables have started to brown and the released liquid has dried.
• Leaving the filling watery: Cook until the sauce thickens and mostly dries around the vegetables.
• Overheating the tortillas: Warm them until hot through, then take them off before they become brittle.

How to store

Refrigerate leftover filling in a covered container and use within 3–4 days. Reheat it in a frying pan or microwave until steaming hot; store tortillas, eggs and queso fresco separately, and fry fresh eggs when serving.

Frequently asked questions