Lily cooks

Spicy Potato and Cactus Tacos

Spicy Potato and Cactus Tacos
Preparation time:
15 minutes
Cooking time:
25 minutes
Serves:
4-6

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!

  • Ingredients

    For the Guajillo Sauce:
    • 30 grams dried guajillo chilies
    • 15 grams garlic cloves, peeled
    • 1 teaspoon dried Mexican oregano
    • 1 teaspoon freshly ground pepper
    • ½ teaspoon ground cumin
    • 200mls hot water
    • 1 teaspoon flaky sea salt
    • 1 tablespoon sunflower oil
    For the filling:
    • 3 tablespoons sunflower oil
    • 160 grams onion, finely chopped
    • 1 fresh red jalapeno, finely chopped
    • 500 grams small (baby) potatoes, washed & cubed into bite-size pieces
    • 250 grams sliced Nopalitos, drained & rinsed
    • 1 quantity of Guajillo sauce (above)
    • Salt to taste
    To serve:
    • Warmed corn tortillas
    • Feta cheese for garnish
    • Salsa or your choice
  • Method

    • 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.

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