METHOD
Heat 1 1/2 tablespoons
of canola oil over high heat in a heavy 10" skillet. Put in nopales
and poblano chile, and toss around until well coated. Add 5 whole leaves
of epazote. Keep moving nopal pieces around until they are sizzling, then
cover skillet, reduce heat slightly, and leave to cook, stirring occasionally.
Depending on the type
and age of the nopal pieces, they will start throwing off little strings
of their cactus-y juice. This will sometimes appear white for awhile.
Continue cooking and stirring until there is no trace of the slime. Remove
from heat and set aside, covered.
When somewhat cooled,
remove & discard the epazote.
Meanwhile, cook potatoes,
seasoned with oregano, salt to taste, and a tiny splash of oil, in a small
amount of water until done. Drain and let cool slightly.
Put the chopped onion
into a bowl, add nopales and potatoes, and toss until nicely blended,
but taking care not to mash the potatoes. Mince the tender top of the
epazote sprig, and add. Season with salt & pepper to taste, then squeeze
the juice from the 4 limes over all. Toss to mix, then taste. At this
point, I like to add some of the pickled-pepper vinegar, plus some cider
vinegar. It should have a nice, almost german-potato-salad tang to it.
Serve warm or at room
temperature, although there is no reason that any leftovers couldn’t
be eaten cold. Good with plainly cooked fish.
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