Tacos de chorizo

Method

1. 1 Remove all the thorns from the cactus leaves and grill them whole on a dry cast iron pan for 8 minutes on each side.
2. 2 Dry roasting is a better way to remove the slime from cactus than boiling, as boiling only transfers the slime to the water.
3. 3 Cut the cactus into strips and set them aside.
4. 4 Peel the chorizo and crumble the meat, then fry for 8 minutes until the crumbs are browned and the fat renders out.
5. 5 Sauté the onions and cactus in the red oil for 4 minutes.
6. 6 Mix seeded tomatoes with jalapeño and cilantro to make a fresh sauce, then arrange it with the filling on the tortilla.