This is a great appetizer. You can eat it on the side, or eat it in a taco (like all great mexican food.) The trick here is finding a store where you can buy Nopales (oval shaped cactus) that are pre skinned and de-thorned, and the dry pailla chiles.

Ingredients

2 Dried Pasilla Chiles

6 cloves of garlic

½ white onion

10 miniature Nopales

1 Bunch of Cilantro

PREP

With a damp towel, clean off any dust or dirt on the 2 pasilla chiles, then chop the peppers width wise into slices

Dice 4 cloves of garlic and chop ½ of an onion length wise, then set aside.

Chop the Nopales into one inch size pieces and set aside.

Chop one bunch of cilantro, set aside.

COOK

Fry 2 whole cloves of garlic in the bottom of a large pan with olive oil for two minutes until golden. Add the chopped pasilla peppers and stir for 30 SECONDS, then remove onto a plate.

Add in the onion and cloves mixture, the nopales, and stir.

NOTE: the nopales will be very slimey, it’s normal.

Keep stirring and cooking until no longer slimey, then add cilantro.

Cook until all the oil has been released. Before serving, add the chopped pasilla chiles and stir in with heat for 30 seconds. Then turn off heat and serve into a bowl.

Ready to serve by itself, or in a tortilla as a taco