8oz can nopalitos 1 quart boiling salted water 1/8 tsp baking soda 2 whole cloves garlic 1 small onion, sliced 2 lb green tomatillos, roasted in a skillet 1 quart water 1 chipolte chile 2/2 tsp marjoram
Method Roast the tomatillos in a skillet for 5 minutes, turning occasionally. Blend the tomatillos with the garlic an 1 cup of the water. Strain and add the nopalitos, the chipolte chile, plus 3 more cups of water. Add the marjoram, bring to a boil and salt to taste. Serve with tortillas warmed in a dry skillet, wrapped in a cloth napkin.
