Taste and season with salt (usually about 1 teaspoon) and a little sugar if necessary to balance the chile’s natural astringency. Stir in ½ cup water, reduce the heat to medium-low and simmer 20 minutes. Stir everything together and let it cook until the chile mixture has thickened to the consistency of tomato paste. Immediately, set a medium-mesh strainer over the pan, pour in the chile mixture and press it through. In fact, it is so revered that the flag of Mexico carries. Add prepared nopales and let boil about 15-20 minutes, or until tender and gelatinous substance has seeped out. The cactus is known as Nopales, or Nopalitos, in Mexico and is a dietary staple of the native people. Uncover, raise the heat to medium-high and cook, stirring frequently, until all of the cactus’s sticky stuff has evaporated and you hear the cactus sizzling in the oil. First: bring a pot of salted water with a couple smashed cloves of garlic to boil. Add the cactus, cover the pan and cook 5 minutes. Add the onion and cook, stirring regularly, until richly browned, about 10 minutes. In a large (4-quart) saucepan, heat the oil over medium. When all paddles are cleaned, cut them into squares that are a little larger than ½ inch. Slice or scrape off the spiny nodes from both sides of the paddle. Holding a paddle with a pair of tongs, trim off the edge that outlines the paddle, including the blunt end where the paddle was severed from the plant. Blend until smooth-this will take a minute or so because of the tough chile skins. Break the chiles into smaller pieces and combine in a blender jar with the garlic and the undrained can of tomatoes. Roast the unpeeled garlic, turning from time to time, until soft and blotchy-black in spots, about 15 minutes. Toast the chiles by using a metal spatula to press them against the hot surface for a few seconds, until very aromatic, then flipping and pressing the other side. Heat a medium (10-inch) skillet over medium. 1 cup (4 ounces) crumbled Mexican queso fresco or other fresh cheese such as feta or goat cheese.1 large white onion, sliced 1/4-inch thick.1 pound (8 medium) nopales cactus paddles.1/2 14.5-ounce can diced tomato (preferably fire-roasted).3 dried guajillo chiles, seeded and torn into flat pieces.
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