SAN LUIS STYLE TACOS | San Luis Stuffed Tortillas by C

Ingredients

• Queso Fresco
• 2 ¼ pounds fresh masa or equivalent made with masa harina
• Salt and pepper to taste
• 3 cups pinto beans, cooked and puréed
• 1 ¼ cup vegetable oil
• 4 cloves garlic, whole, plus 1 tablespoon garlic, finely chopped
• 4 to 6 chiles de árbol, finely chopped
• 2 cups tender nopales (cactus pads), sliced in thin strips
• ½ cup olive oil
• 1½ green onions, finely chopped
• 6 chile poblanos, roasted, peeled, seeded, de­ veined, soaked in salted water, and sliced in thin strips or cubed
• ½ cup vegetable oil
• 1 cup green onion, chopped
• 0 to 11 ounces beef skirt steak, cooked with I onion, 6 garlic doves and salt for I hour or until tender, and shredded
• medium tomatoes, puréed
• gloves garlic, puréed
• ½ cup red potato, boiled and finely chopped
• cup pickle or canned chile jalapeno strips