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Ingredients
US|METRIC
1 SERVINGS
- 3 cactus paddles (nopales)
- 1 clove garlic
- 1 tsp. olive oil (plus additional for oiling grill)
- salt
- 1 ancho chile (seeds removed)
- 1 Tbsp. olive oil
- 4 pinches salt
- 2 1/2 lb. fresh tomatoes (cored)
- 1 serrano chile (quartered, plus 1 pound Serrano chiles, seeded and roughly chopped)
- 1/4 white onion (roughly chopped)
- 2 Tbsp. canola oil
- 2 garlic cloves
- 1 fresh bay leaf
- 2 oz. dried ancho chiles (seeded)
- 2 1/2 Tbsp. smoked paprika
- 1 tsp. chile flakes
- 1 cup extra virgin olive oil
- 2 oz. French bread (toasted under the broiler)
- 1 1/2 Tbsp. sherry vinegar
- kosher salt
- freshly ground black pepper
- 1/4 cup chopped fresh cilantro (roughly)
- 2 Tbsp. fresh lime juice
- 1 Tbsp. dried Mexican oregano (high-quality)
- 2 avocados
- 2 limes juice
- 1 orange juice
- 1 lemon juice
- 5 sprigs fresh cilantro
- salt
- 3 corn tortillas (lightly toasted in a grill or saute pan)
- 2 tsp. queso fresco cheese (or Cojita)
- 1 cup romaine lettuce (shredded)
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