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Cactus tacos with homemade corn tortillas
A creative take on a classic Mexican dinner.
SERVES
3
TO
4
Ingredients
Tacos de nopal:
- 2 cactus
- 1 tablespoon olive oil
- 4 green tomatillos, blended
- 2 avocados, blended
- 1 bunch cilantro, blended
- 1/2 cup lime juice, blended
- 1/2 cup water, blended
- 250 grams queso cotija (feta cheese)
- Salt and pepper, to taste
Corn tortillas:
- 2 cups Maseca masa
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon vegetable oil
- 1 1/2 cups warm water
Directions
For the tacos:
- Clean and cut cactus in long strips. Cook with olive oil and add salt and pepper to taste.
- For the green salsa, blend the rest of the ingredients, adjust seasoning and consistency.
- Assemble the tacos and add cheese to finish.
For the tortillas:
- Whisk masa and salt in a medium bowl, add water and knead the dough until everything comes toter in a springy and highly firm way.
- Roll into small balls and press the on the tortilla press.
- Heat up skillet and cook tortillas for two or three minutes per side.
