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Spicy Potato & Cactus Tacos

Spicy Potato & Cactus Tacos


For the Guajillo Sauce

  • 30 grams dried guajillo chilies
  • 15 grams garlic cloves, peeled
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon freshly ground pepper
  • ½ teaspoon ground cumin
  • 200 mls hot water
  • 1 teaspoon flaky sea salt
  • 1 tablespoon sunflower oil

For the Filling

  • 3 tablespoons Sunflower Oil
  • 160 grams Onion, finely chopped
  • 1 Fresh Red Jalapeno, finely chopped
  • 500 grams Small (baby) Potatoes, washed & cubed into bite size pieces
  • 250 grams sliced Nopalitos, drained & rinsed
  • 1 quantity of Guajillo Sauce (above)
  • Salt to taste

For Serving

  • Warmed Corn Tortillas
  • Feta cheese for garnish
  • Salsa or your choice


Start by making the guajillo sauce. Clean & de-seed the dried Guajillo chilies by pulling the chili’s stem and taking out all the seeds inside. Don’t worry if the chili breaks, just keep all the bits of flesh.

Put the cleaned chilies in a small pot and cover them with plenty of water. Turn the heat on and bring the chilies to a boil. Lower the heat slightly and let them bubble for about 5 to 8 minutes.

Transfer the chillies (drained) to the blender or food processor, add the garlic cloves, the pepper, cumin, oregano, salt and the water and blend them into a very smooth sauce.

Heat the oil in a deep, non-stick pan and pour the sauce into it. Cook it at gentle heat for about 5 minutes, or until it starts to thicken a little and the foam on top has disappeared. Take the sauce off the heat and set aside.

Move onto the filling now. Heat the oil in a large, deep pan. Add the onion, garlic and chilli and cook until the onion is translucent. Add the potatoes and cook for 5 minutes stirring occasionally until the potatoes have released their starch and begin to pan fry.

Add the Nopalitos and mix well until all is combined. Cook for further 2 minutes before adding the guajillo sauce you set aside. Mix well until everything is generously coated with the sauce. Cook for 3 to 4 minutes or until the potatoes are cooked through.

Serve with warm tortillas, some cheese and a salsa of your choice.

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