Nopal (cactus) with guajillo chile, roasted garlic and tomato

Hold a cactus paddle with tongs, trim around the perimeter, then scrape off all the nodes with a knife held perpendicular, without cutting into the paddle; cut into about half inch pieces (or buy it cleaned and diced).

Dry roast garlic in a skillet until completely soft.

Pull off the guajillo stems, tear them open and toast in the skillet over medium heat, pressing down until they sizzle, then flip; a few seconds more until they change color slightly and become very aromatic.

Tear the chilies into the blender jar with the peeled roasted garlic and about half a can of undrained fire-roasted tomatoes; puree.

Warm a little olive oil in the pot with a slice of onion and cook over medium to medium high until the onion begins to brown, quickly so it does not soften too much first.

Add the cactus, cover and cook over medium heat for five minutes so the sticky, mucilaginous liquid comes out, then stir uncovered a few minutes until it evaporates.

Scrape in the tomato-chili puree and cook about 15 minutes to reduce to the consistency of tomato paste.

Add about half a cup of water, turn down to medium-low and simmer a few minutes for the flavors to come together.

Serve with heated herb-infused flour tortillas and a little sprinkling of fresh cheese.