Cactus Nopales Village Food Factory Style Bushcraft Camp Tropical Flavors Food PRN Cooking Outdoors

Option 2 ⤵️

Nopales Cactus:

2 to 3 nopales cactus paddles

1 clove garlic

1 teaspoon olive oil, plus additional for oiling grill

Salt

Ancho Chile Puree:

1 dry ancho chile, seeds removed

1 tablespoon olive oil

3 to 4 pinches salt

Roasted Tomato Salsa:

2 1/2 pounds fresh tomatoes, cored

1 Serrano chile, quartered, plus 1 pound Serrano chiles, seeded and roughly chopped

1/4 white onion, roughly chopped

2 tablespoons canola oil

2 garlic cloves

1 fresh bay leaf

2 ounces dried ancho chiles, seeded

2 1/2 tablespoons smoked paprika

1 teaspoon chile flakes

1 cup extra-virgin olive oil

2 ounces French bread, toasted under the broiler

1 1/2 tablespoons sherry vinegar

Kosher salt and freshly ground black pepper

1/4 cup roughly chopped fresh cilantro

2 tablespoons fresh lime juice

1 tablespoon high-quality dried Mexican oregano