Potato, Nopalito and Egg Tacos Recipe | Eggland's Best

Ingredients

• 8 Eggland’s Best eggs, large
• 3 dried guajillo chiles stemmed, seeded
• 1 pound ripe tomatoes
• 1 garlic clove, peeled
• 1 slice of white onion, about 1 ounce
• 1½ teaspoons kosher or sea salt, divided
• ½ teaspoon coarsely ground black pepper
• 3 tablespoons vegetable oil, divided
• 1 pound cactus paddles*, cleaned and cut into about ¼ by 2” matchsticks
• ¾ pound Yukon gold potatoes, peeled and cut into about ¼ by 2” matchsticks
• 8 large corn tortillas
• Crumbled queso fresco, to serve