Filling: Cecina (Salted Cured Dried Beef) 1lb White Onion, Large 1 per lb of Cecina Nopales, 4 pads per lb of cecina

Prepare the nopales • Scrape off thorns with back of knife • Cut off outer edge and thick base • Slice into strips then squares • Boil for 15 minutes with 1/4 white onion, 2 smashed garlic, salt pepper • Strain and rinse

Slice onion, somewhat thicc Cut Cecina into small taco slice squares

Pan fry onion until translucent Add cecina until cooked through Combine nopales to finish filling

Guajillo salsa: 6 Dried Guajillos 1-2 dried Arbol* 3 cloves of garlic 1/2 onion 3-4 Tomatoes 2tsp of Tomato/Chimken bullion

This makes about 1 pint of salsa

Bring water to a boil, add everything(except for the bullion) , Boil for about 15 minutes until chilies are soft. Blend (add bullion here) everything until smooth Add 1/2-1 Cup of boiled chili water until correct consistency Fry in hot oil to finish

*0 for Fruity Smokey only salsa, 1 for mild salsa, 2 for standard heat, 3 for bootyburn

Avocado Cilantro lime crema (threw this together to preserve ripened avocados so make it up however you like: 5 Teeny Avocados from trader joes 5 limes juiced 1 bunch of cilantro 14oz of meixcan crema Salt Cold water for consistency

This makes about a pint as well

Twist the top of the cilantro bunch off the bulk of the stems, add to a blender/food processor with the lime juice, avocados, and salt.

My food processor wasn’t big enough to add the crema too, so I just took the avocado cilantro mix and folded it into the crema until combined. Add cold water and mix until it reaches your desired consistency (not gloopy, but not liquid)

Then you slap the tacos together.

These ingredients are also great for chilaquiles, enchiladas, flautas, whatever your mexican heart desires.