Nopales Tacos

Ingredients

• 4 large nopales cactus paddles, (trimmed, cleaned, and sliced into thin strips)
• Water, (as needed)
• 2 teaspoons kosher salt, (divided, plus more as needed)
• 1 teaspoon olive oil
• 1 medium white onion, (thinly sliced)
• 1 red or orange bell pepper, (thinly sliced)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ancho chili powder
• ½ teaspoon freshly ground black pepper
• 6 guajillo chiles, (stemmed and seeded)
• Water, (as needed)
• 2 chipotle peppers in adobo sauce
• 1 Roma tomato
• 1 clove garlic
• 1 teaspoon kosher salt
• 1 teaspoon dried Mexican oregano
• 8 warm corn or flour tortillas
• Queso fresco or cotija cheese

Steps

1. 1

   Make the guajillo salsa. Add the guajillo chiles and enough water to cover them completely to a small saucepan or pot. Bring to a boil over high heat. Remove the pot from the heat, cover, and let the chiles soak for 10 minutes to soften.

2. 2

   Using a slotted spoon, transfer the softened chiles to a blender. Add the chipotle peppers, tomato, garlic, salt, and oregano. Blend until smooth. Pour it into a small bowl and set aside.

3. 3

   Cook the nopales. Add the nopales, 1 teaspoon of kosher salt, and enough water to cover them completely to a medium saucepan or pot. Bring to a boil over high heat, reduce the heat to low, cover, and simmer for 10 minutes.

4. 4

   Drain the water from the nopales and give them another rinse under warm water to remove any excess slimy liquid.

5. 5

   Heat the olive oil in a large skillet over medium-high heat. Add the onion and bell pepper, and sauté for 6-7 minutes until soft and translucent.

6. 6

   Add the cooked nopales, the remaining 1 teaspoon of kosher salt, garlic powder, onion powder, ancho chili powder, and black pepper. Cook for an additional 3-4 minutes to meld the flavors.

7. 7

   Serve the nopales filling in warm corn or flour tortillas with a spoonful of guajillo salsa and a pinch of crumbled queso fresco.