CACTUS TORTILLAS RECIPES

Steps:

• To a blender add sliced nopal, water and cilantro; blend until smooth.
• In a bowl, combine corn flour, salt and nopal water.
• Knead to form a smooth dough.
• Divide dough into 16 portions and roll into smooth balls.
• Place one at a time onto a tortilla press lined with plastic film or plastic bag, press firmly.
• Cook on a preheated comal or grill for two minutes on each side.
• Serve warm.

Steps:

• To prepare the Cactus Paddles (4), scrub them under water with a firm bristled brush. Wear a glove on the hand you are holding the paddle with to prevent yourself from getting any thorns in your fingers.
• Once all of the paddles are thoroughly scrubbed, use a vegetable peeler to remove the bumps that once held the thorns from the body and edges of the paddles.
• Next, dice the paddles into approximately 1/2" by 1/2" pieces.
• Once all the paddles have been cleaned and diced, boil them in salted water for 5 minutes.
• Place onto paper towels to cool and dry.
• Add cactus, Yellow Onion (1/4), Jalapeño Pepper (1), Fresh Cilantro (1/4 cup) and Sea Salt Flakes (to taste) to a medium bowl and toss to combine.
• Heat a large cast iron skillet with Neutral Oil (1 tablespoon) over medium high heat. Add nopales salad to skillet and cook for a few minutes until mixture is warmed through and just beginning to brown.
• Add Fire Roasted Corn Kernels (1 1/2 cup) (thawed to room temp if using frozen corn) to the skillet and cook with the nopales for a few minutes until heated through - turn off heat and leave skillet on the stovetop to stay warm while you prepare the tacos.
• Slice 1/4 inch off of each end of the Lime (1) and cut it in half, lengthwise. Juice one of the halves and set the other cut side-down?? on the cutting board. Slice it at an angle, lengthwise to make lime wedges and set aside.
• Warm a lightly greased griddle over medium heat, once hot, add a few White Corn Tortilla (8) to the griddle and cook for 2 to 3 minutes. Add a small handful of Monterey Jack Cheese (1 cup) to each tortilla while still on the griddle.
• Fill with each tortilla with the nopales and roasted corn mixture, using about 1/3 cup of filling per taco (use more or less depending on the size of your tortillas).
• Remove filled tortillas from griddle and put on plates to serve. To each taco add 1 tbsp Sour Cream (1/2 cup) mixed with Lime Juice, a slice or two of the Avocado (1), Cotija Cheese (to taste) and Fresh Cilantro (to taste).
• Serve tacos with Lime Wedges. Enjoy!