Spicy Potato and Cactus Tacos
Lily’s delicious potato and cactus tacos are the perfect midweek meal for all the family. Totally scrumptious and unbelievably veggie. These tacos are drizzled with a fiery guajillo sauce for the ultimate flavour kick!
Start by making the guajillo sauce. Clean & de-seed the dried Guajillo chillies by pulling the chilli’s stem and taking out all the seeds inside. Don’t worry if the chilli breaks, just keep all the bits of flesh.
Put the cleaned chillies in a small pot and cover them with plenty of water. Turn the heat on and bring the chillies to a boil. Lower the heat slightly and let them bubble for about 5 to 8 minutes.
Transfer the chillies (drained) to the blender or food processor, add the garlic cloves, the pepper, cumin, oregano, salt and the water and blend them into a very smooth sauce.
Heat the oil in a deep, non-stick pan and pour the sauce into it. Cook it at gentle heat for about 5 minutes, or until it thickens a little and the foam on top has disappeared. Take the sauce off the heat and set it aside.
Move onto the filling now. Heat the oil in a large, deep pan. Add the onion, garlic and chilli and cook until the onion is translucent. Add the potatoes and cook for 5 minutes, occasionally stirring until the potatoes have released their starch and begin to pan fry.
Add the Nopalitos and mix well until all is combined. Cook for further 2 minutes before adding the guajillo sauce you set aside. Mix well until everything is generously coated with the sauce. Cook for 3 to 4 minutes or until the potatoes are cooked through.
Serve with warm tortillas, some cheese and a salsa of your choice.
© Copyright 2020 Kenwood Limited