Cactus for breakfast!

One of my favorite "guisados" (or stewed sides) from Mexico is a nopal cactus that has been de-spined and cut into squares. Known as "nopalitos" these little guys are excellent alone or on a taco or as a sort of relish. The key is to sautée these with onions over medium heat until the nopales release all their gooey secretions. You'll know when you start hearing the cactus sizzle against the bottom of the pan (they can take a while to soften up - count on about 20 min). Rick Bayless (one of my favorite American chefs who specializes in Mexican cuisine) has an interesting recipe for them here: http://www.rickbayless.com/recipe/nopal-cactus-with-caramelized-onion-guajillo-chile-and-fresh-cheese/. 

For breakfast the other day I made them with a splash of chicken stock, salsa Maggie and Asian chile paste.