Directions
Step 1
Heat oil in a large skillet over medium heat. Add the scallions and cook for 1 minute, until softened and begun to brown. Add the nopales, cooked potatoes, sprinkle the salt and stir for a couple minutes until they begin to gently brown.
Step 2
Pour the salsa verde on top, stir, and continue cooking for 4 to 5 minutes, until thickened and seasoned. Set aside.
Step 3
Meanwhile, in a non-stick pan preheated over medium heat, heat the tortillas on both sides. Cover in a clean kitchen towel or tortilla warmer. One by one, add ½ cup of shredded cheese, once it metals and begins to bubble, top with a corn tortilla. Let it continue setting until cheese creates a brown crust all over.
Step 4
Flip the tortilla and let it crisp a bit for about a minute. Place on a plate, top with the nopalito, potato, salsa verde guisado, garnish with shredded lettuce, salsa ranchera and queso fresco. Repeat until done.
Ingredients
- 2 tbsp vegetable oil
- 8 scallions, thinly sliced
- 1 jar La Costeña tender cactus nopalitos, drained
- ½ pound potatoes, peeled, diced and cooked
- ½ tsp kosher salt
- 1 jar La Costeña Green Salsa tomatillo sauce
- 8 corn tortillas
- Oaxaca cheese, shredded
- La Costeña Salsa Ranchera
- Iceberg lettuce, shredded
- Queso fresco, crumbled.
Author
Pati jinich
Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.