Fava Bean Tlacoyos with Nopalitos and Sunny Side Up Eggs

To make filling:

1. Cover fava beans generously with water in a bowl and soak for 24 to 48 hours. Drain and place in the food processor and pulse constantly until finely ground, but not turned into a paste. Scrape into a bowl and reserve.
2. Heat oil in a skillet over medium heat. Add the onion slice and cook until completely browned on both sides, about 5 minutes. Remove and discard. Add the jalapeño and garlic, and cook for less than a minute, stirring, until fragrant. Incorporate the ground favas, salt, and pepper and cook for a couple minutes, until the fava mixture starts changing color.
3. Pour in the broth, mix well, and cook for 6 to 7 more minutes, until it is cooked and turns into a consistent grainy paste. Scrape into a bowl, cover, and reserve.

To make nopalitos:

1. Heat oil in a large skillet over medium heat and add the nopales, sprinkle with salt, and let them cook for about 10 to 15 minutes, flipping and stirring occasionally, until their viscous liquid has come out and dried up, and the nopalitos are cooked but still snappy.
2. Squeeze the juice of half a lime and continue cooking until it dries up, another minute. Set aside.

To make masa and tlacoyos:

1. In a medium bowl, combine the masa harina and salt. Add the water and knead until incorporated, about 2 minutes, adding more water if the masa seems too dry. Add the vegetable oil and knead until thoroughly combined. Cover with a wet kitchen towel and let rest until ready to shape. .
2. Preheat a comal, cast iron or nonstick skillet over medium-low heat.
3. Open the tortilla press, set a piece of plastic on the base, place a ball of masa on top in the center, and cover with the second piece of plastic. Gently press down, one or two times, until you get a chubby tortilla of about ¼” thick and about 5” round.
4. Without removing from the tortilla press, add a couple tablespoons of fava bean filling right in the center, fold as if it were a quesadilla, and then roll in your hands, trying to give it an oval shape, like a football. Then press down in between the plastic in the tortilla press, gently, leaving it chubby, about ½”. Alternatively, you may shape the tlacoyos with your hands.
5. Place the tlacoyo on the comal and cook for about 4 to 6 minutes per side, until masa is cooked through and has brown spots. Continue with all the tlacoyos and keep them wrapped in a clean kitchen towel or tortillero.

To assemble:

1. Cook the Eggland’s Best eggs one at a time, sunny side up, to your desired doneness.
2. One by one, top each tlacoyo with nopalitos, a sunny side up egg, salsa, crumbled queso, cilantro and onion.

*Note:

1. You can substitute the raw nopales or cactus paddles for the jarred ones, just drain them and the cooking time will be much shorter.