Tacos de Papa, Nopal y Huevo

Name: Tacos de Papa, Nopal y Huevo
Total time: 30 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 3 pc guajillo chillies; 450 g ripe tomatoes; 1 pc garlic clove; 30 g white onion; 1½ tsp kosher salt; 3 tbsp vegetable oil; 340 g Yukon Gold potatoes; 450 g nopales (cactus paddles); ½ tsp black pepper; 8 pc eggs; 8 pc corn tortillas; 80 g queso fresco

Hearty tacos filled with sautéed potato and nopal (cactus paddles) in guajillo tomato sauce, topped with a sunny-side-up egg and queso fresco.

30 min 273 kcal/serving serves 8

273kcal13gprotein27gcarbs13gfat

patijinich.comView the original on patijinich.com More from patijinich.com on Mello

🌶️guajillo chillies

🍅ripe tomatoes

🧄garlic clove

🧅white onion

🧂kosher salt

🫗vegetable oil

🥔Yukon Gold potatoes

🥣nopales (cactus paddles)

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About Pati Jinich

Mexican chef, television host, and cookbook author specializing in regional Mexican cuisine

Pati Jinich is a Mexican chef, television host, and cookbook author known for introducing home cooks to the depth and diversity of Mexican regional cooking. Born and raised in Mexico City and now based in the Washington, D.C. area, she hosts the PBS series Pati's Mexican Table and has written several cookbooks exploring Mexico's regional dishes and ingredients.

Her cooking draws on the traditions of different Mexican states, with an emphasis on dried and fresh chiles, tomatillos, masa, and slow-cooked braises like mole and barbacoa. She often traces dishes back to their regional origins, pairing that context with recipes adapted for home kitchens outside Mexico, and she frequently highlights how ingredients shift from one region to the next.

24 recipes on Mello, imported from patijinich.com, mostly Mexican and Mexican (Puebla, Lebanese community influence).