Nopales with Eggs and Molcajete Salsa

Steps

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1. 1
   Prepare the nopales by cooking them until tender and draining them well.
   ▶ ≈0:07
2. 2
   Burn the tomatoes, chile perón, serrano chiles, onion, and garlic in a pot, then let cool before grinding in a molcajete mortar.
   ▶ ≈0:25
3. 3
   Heat lard in a clay pot and fry the beans until crispy, adding puyya chiles for extra flavor.
   ▶ ≈1:12
4. 4
   Place the drained nopales in a separate clay pot with lard and thinly sliced onion, heating on a comal until hot.
   ▶ ≈2:11
5. 5
   Beat 11 eggs with a pinch of salt.
   ▶ ≈2:57
6. 6
   Grind the cooled tomato mixture with the molcajete, making sure to include the charred bits for maximum flavor, into a chunky salsa.
   ▶ ≈3:29
7. 7
   Pour the beaten eggs into the pot with nopales, add the salsa, and simmer until the eggs are fully cooked.
   ▶ ≈4:33
8. 8
   Serve the nopales with eggs and salsa alongside the fried beans. Make additional sauce in the molcajete if desired.
   ▶ ≈5:10