SAN ANTONIO - Often called the "Julia Child of Mexican Cusine," Diana Kennedy is a well known author of award-winning cookbooks. Her most recently published cookbook, "Oaxaca al Gusto: An Infinite Gastronomy," was the winner of the 2010 James Beard Foundation's "Cookbook of the Year." Over 300 recipes are presented in the book, including Guisada de Nopalito en Frito (Nopales with Eggs).
"Oaxaca al Gusto" and other signed copies of Diana's books are available for purchase at La Vida Gallery, 716 S. Alamo in Southtown. Visit La Vida today to find more of Diana Kennedy's unique and yummy recipes!
Nopales with Eggs
1 pound (450g) nopales, cleaned of spines
4 chiles costenos
1/2 teaspoon crushed cumin seeds
1 garlic clove, peeled
2 tablespoons lard
3 thick slices medium white onion, finely chopped Salt to taste
2 large eggs, lightly beaten with salt
-On an ungreased comal (preferably clay) or griddle, toast the nopales on both side until tender, about 8 minutes on each side. Cut them into small squares.
-Toast the whole chiles lightly on a comal, turning them from time to time to prevent them from burning--they should be brittle when cool. Crumble into the blender. Add the cumin and garlic and blend with 1/2 cup (125ml) water until smooth. Heat the lard in a skillet and fry the onion until translucent. Add the blended ingredients and fry for a few minutes. Add the nopales with salt to taste and cook over medium heat for about 5 minutes.
-Stir in the eggs and cook until they are set.