For Cactus

• 2 cups cactus, diced (about 8 small new-growth fresh cactus paddles, or canned/frozen cactus)
• 1 tbsp salt
• ¼ Spanish or Vidalia onion
• 3 cloves garlic
• 1 bunch cilantro

To Sauté

• 1 tbsp canola oil
• salt to taste
• ½ Spanish or Vidalia onion, diced
• 1-2 cloves garlic, minced
• ½ tomato, diced
• 1 tsp ground cumin
• 1 tsp chili powder
• black pepper to taste
• ½ cup chopped cilantro
• 3 eggs

To Serve

• 6-8 flour tortillas

For Fresh Cactus

1. Remove thorns with paring knife or razer. Run knife around outer edges of the cactus paddles and along the bottom. Rinse and pat dry
2. Cut into strips. Dice if you desire smaller pieces

Blanch Cactus

1. In a medium pot of water, add 1 tbsp salt, onion, garlic and cilantro. Bring to a boil (it will come to a boil faster if you cover with a lid)
2. Add cactus, cover and bring to a boil. Once at a boil, reduce to a simmer and cook 20 minutes
3. Drain cactus and discard aromatics

Sauté

1. Add 1 tbsp canola oil over medium-high heat to a large saute pan
2. Add cactus and sauté 7 minutes
3. Add diced onions and cook 5 minutes
4. Add garlic, tomatos, chili powder, cumin and black pepper. Stir and add cilantro
5. Make a well in the middle of your vegetable and add the eggs. Stir to mix and scramble, then start to mix in the vegetables from around the outside. Cook about 3-5 minutes, or until the eggs are set
6. Portion and serve in fresh Flour Tortillas