Prickly pear cactus tacos

Method

Step 1
Make the nopales. Cut the nopales vertically in strips and then cut again horizontally. Put in a pot, cover with water and bring to a boil. Boil on medium-high heat uncovered for about 10 minutes, or until the nopales are tender and the mucilage (a gelatinous sticky substance) has seeped out. Pay attention as the mucilage may begin to foam and spill over. If that happens, lower the heat. Drain and let cool.

Step 2
Once the nopales are cool, place in a large bowl and add the tomatoes, onion and coriander, and season with salt and pepper to taste. Sprinkle with fresh lime juice.

Step 3
Make the salsa roja. Bring a medium saucepan of water to a boil. Add the tomatoes and serrano pepper and boil over medium-high heat under tender, roughly 7-10 minutes. Drain and add the tomatoes to a bowl.

Step 4
Remove the seeds from the serrano pepper (leave some if you want extra spice). Dice and add to the tomatoes. Use a mortar and pestle (or blend briefly in a food processor) to mash the tomatoes with the serrano pepper. Add the garlic to taste and season with salt and pepper. Add water if you prefer more liquid in your salsa.

Step 5
Make the salsa verde. Light your oven’s grill (broiler). Place the tomatillos in a baking dish, skin-side up. Add the serrano pepper and garlic, and roast under the grill for 10-12 minutes. Remove when the skins are turning black in colour.

Step 6
Remove the seeds from the serrano pepper (leave some if you want extra spice) and peel the garlic. Toss the tomatillos, serrano pepper and garlic in a mixing bowl and crush everything together with a mortar and pestle (or blend briefly in a food processor). You may add a minced fresh serrano pepper if you prefer more spice.

Step 7
Add the onion, coriander, salt and pepper, and squeeze over fresh lime juice to taste.

Step 8
Assemble the tacos in tortillas with the ensalada de nopales, goat cheese and the salsa of your choice.

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