Description
Wake up to this family style dish of scrambled eggs and cactus cooked in a rich red sauce. This three-chile sauce of guajillo, pasilla and arbol chiles might sound spicy, but you’ll be surprised at how smokey and mild it is. Serve with a side of refried beans, corn or flour tortillas and a sweet café con leche to start off your day.
Ingredients
Scale
- 4 dried guajillo chiles
- 1 small dried chile ancho
- 2 dried arbol chiles
- 2 garlic cloves
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1 tablespoon cooking oil
- ½ white onion sliced in strips
- 2 cups cooked cactus, chopped
- 6 large eggs, beaten
Instructions
- Clean dried chiles with a damp paper towel. Using kitchen shears, cut off stems and cut open chiles to remove seeds.
- Place guajillo chile skins and ancho chile skin in a large bowl. Fill with enough hot water to cover and soak for 15 minutes or until chile skins are soft.
- Place soaked chile skins, arbol chile skins, garlic cloves, oregano, salt and 2 cups water in a blender. Blend until smooth. Run sauce through a mesh sieve and set aside.
- Heat oil in a large pan over medium-low heat. Add onion and cook for 2 minutes, add cactus and cook for 3 minutes stirring frequently. Fold in eggs and gently stir to scramble. When eggs have set, add sauce. Stir and cook for 8-10 minutes or until eggs have completely cooked through.
- Serve with warm corn tortillas.