Tacos de Bistec con Nopales (Seared Steak Tacos with Cactus)

Recipe adapted from Rick Bayless on Mexico -- One Plate at a Time here.

• 1 1/2 to 2 cactus paddles
• 1 tbsp lard, oil or bacon drippings
• 1/2 lb thin-cut beef
• 1/2 tsp oregano
• 1/2 tsp chili powder
• salt
• 6 fresh, warm, small taco-size corn tortillas (toss in a dry, hot pan for 30 seconds a side)
• 2 limes, quartered
• salsa or pico de gallo
• some crumbled queso blanco
• cilantro
• sour cream

Preparing the cactus: With a sharp knife, clean the cactus paddles by trimming all the edges and scraping off the spines. Add 1/2 tablespoon (or so) of lard or bacon drippings to a cast-iron skillet and set it over medium-high heat. Add the paddles and cook, turning occasionally, until done, about 8 to 10 minutes. Slice into strips and remove to a bowl.

Searing the meat: Generously salt and evenly sprinkle oregano and chile powder over both sides of each piece of meat. Wipe the skillet or griddle and return it to medium-high heat. Add the remaining 1/2 tablespoon of lard. When very hot (it’ll just begin to smoke), lay in the meat in a single layer. If it doesn’t all fit comfortably, you’ll need to do this in batches. Sear the meat on one side until brown (about 1½ minutes), flip it over, and sear the other side. Generally, this type of recipe calls for well done meat. Remove to your cutting board.

Chop the seared steak into ½-inch bits and scoop into a serving bowl. Serve with the cactus, salsa/pico, lime wedges, cheese and warm tortillas.