2 to 3 nopales cactus paddles
1 clove garlic
1 teaspoon olive oil, plus additional for oiling grill
1 dry ancho chile, seeds removed
1 tablespoon olive oil
3 to 4 pinches salt
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
Juice of 2 limes
Juice of 1 orange
Juice of 1 lemon
5 sprigs fresh cilantro
3 corn tortillas, lightly toasted in a grill or saute pan
2 teaspoons Cojita or queso fresco cheese
1 cup romaine lettuce, shredded
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