Serves 8 

Ingredients: 
Arrachera Steak:
2 pounds flank or skirt steak, seasoned generously with salt and pepper, trimmed and cut in strips
1 Tablespoon oil
6 medium clean cactus paddles (nopales)
6 spring onions quartered or halved

Salsa:
8 Italian tomatoes
3 jalapeno chilies
½ white onion, sliced into rounds half-inch thick
2 garlic cloves
1 Tablespoon olive oil
1 teaspoon kosher salt
½ bunch chopped cilantro
16 tortillas (flour or corn) for serving

Method/Steps:
Preparation: Cut meat into thin strips and season the strips with salt and pepper then set them aside. Clean and cut the nopales into strips and set aside.

Cook Nopales: In a large pan, heat 1 tablespoon oil and add nopales. Cook until viscous juice dissolves. Set aside. 

Prepare Spring Onions: Cut onion across the center and leave the stem on. Set aside.

Make Sauce: Roast tomatoes and remove the charred skin. Roast the chilies in a pan with the sliced onion and garlic. Blend the tomatoes with the chiles, onion, and garlic. Heat 1 tablespoon oil in hot mortar, add the tomato mixture, then add the salt and cook for a few minutes. Add cilantro.

Heat Traditional Mortar (Molcajete): Place molcajete face down on the flame for about 15 minutes. Take the molcajete with pot holders or mitts from the fire and turn over so the ingredients can be placed inside.

Cook: Cook the steak in the hot molcajete (can use a hot wok or sauté pan) for about 1 minute and then add the nopales (cactus), spring onions and red sauce.  Cook until the meat is cooked through, about 5 minutes.  Use warm tortillas to make tacos.

Recipe adapted by Parties That Cook® www.PartiesThatCook.com.