Nopal cactus tacos with caramelized onion, guajillo chile and queso fresco

Hold each nopal with tongs; cut around the edge about a quarter inch in, cut off the base more deeply, then scrape away all the nodes with the knife held perpendicular, both sides.

Cut the cleaned nopales into half inch cubes.

Slice a large white onion about a quarter inch thick.

Heat three tablespoons of oil in a four quart saucepan over medium heat; add the onion and cook slowly about 10 minutes until deeply caramelized.

Roast the garlic in its papery husk over medium-low heat about 15 minutes until soft inside.

Stem the guajillo chilies, tear open and remove the seeds; press flat in the same pan until aromatic and lighter in color, both sides.

Add the nopales to the onions over medium heat, cover and steam about five minutes until the sticky mucilage comes out.

Peel the cooled roasted garlic; blend with the toasted guajillo chilies and half a can of diced tomatoes with juice for several minutes to a puree.

Uncover, raise to medium-high and stir regularly until the sticky liquid is gone and the nopales start to fry.

Strain the puree into the pan and cook down, stirring, over medium-high a couple of minutes until the consistency of tomato paste.

Add half a cup of water, partially cover and cook about 20 minutes to bring the flavors together.

Keep it fairly thick; season with a huge pinch of salt, a tiny bit of sugar if the tomatoes are acidic, and a little water if too thick.

Spoon onto warm tortillas, sprinkle with queso fresco and finish with torn cilantro leaves.