It was time to trim one of the cacti yet again. In our household this now means one thing: Mexican for dinner! 🙂 This time, after boiling the cleaned and sliced pads, I sautéed them with garlic, fresh oregano, hot peppers, smoked paprika, cumin, salt and pepper and a bit of tomato paste. I then piled spoons of the mixture onto corn tortillas, with a bit of Mexican Chihuahua Cheese. More cheese on the top, and into the oven it went!
As I suffered no ill effects from my last cactus culinary adventure, Nick joined me in tucking into the tasty melty cheese-cactus concoction (served with salad and refried beans). And right tasty it was too!