Nopales En Bolso with Vegetables Escabeche

• 2 green chiles, oil-roasted, peeled, cored, and seeded (page 154)
• 3 large fresh nopales (cactus paddles, about 7 1/2 ounces total), spines removed (page 150)
• 3 canned whole pickled jalapeno chiles, drained (liquid reserved), halved lengthwise (page 154)
• 1/2 cup reserved pickled jalapeno chile liquid
• 3 cloves garlic, sliced
• 2 tablespoons coriander seed, toasted (page 164) and crushed
• 10 sprigs cilantro
• 1 sprig tarragon
• 1 sprig thyme
• 1 1/2 teaspoons kosher salt
• 2 tablespoons lemon-infused olive oil (page 162)
• 2 tablespoons vegetable oil
• 1 white onion, sliced
• 1/2 cup sugar
• 2 cups white balsamic vinegar or unseasoned rice wine vinegar
• 2 Fresno chiles, stemmed and thinly sliced
• 1 1/2 cups crumbled queso fresco (about 5 ounces), page 151
• 8 (5 1/2-inch) soft yellow corn tortillas (page 13), for serving
• Garnish: Fresh flowering thyme or pickled sliced red chiles

1. Cut the prepared green chiles into 1/4-inch-thick strips (rajas); set aside.
2. To cook the nopales, fill a large pot halfway with water and heat it over medium heat until it reaches 165F on an instant-read thermometer.
3. Place the nopales, pickled jalapenos, 1/2 cup jalapeno liquid, garlic, coriander, cilantro, tarragon, thyme, salt, and olive oil in a large, heavy-duty (freezer-weight) self-sealing plastic bag.
4. Squeeze out as much air as possible and then completely seal the bag.
5. Place the bag in the hot water and cook for 25 minutes.
6. When the nopales have finished cooking, let them sit in the brine in the bag for at least 1 hour, or overnight in the refrigerator.
7. When ready to assemble the filling, in a small skillet, heat the vegetable oil over medium heat and saute the onion just until translucent (dont let it color), 2 to 3 minutes; set aside.
8. To make the escabeche, in a small saucepan, add the sugar and vinegar and bring to a boil over medium-high heat, stirring to dissolve the sugar completely.
9. Add the sauteed onion and the Fresno chiles to the boiling liquid and cook for 5 minutes.
10. Remove from the heat and let marinate at room temperature for at least 20 minutes.
11. In a colander, strain the pickled vegetables, discarding the brine, and transfer the vegetables to a serving bowl.
12. To finish the nopales, strain the contents of the plastic bag, reserving the nopales and discarding the brine.
13. Slice the nopales crosswise into 1/4-inch-thick strips (rajas), and combine with the pickled vegetables.
14. Sprinkle with cheese and serve immediately or keep warm in a pan until ready to serve.
15. To serve, lay the tortillas side by side, open face and overlapping on a platter.
16. Divide the filling equally between the tortillas and top with salsa and garnish.
17. Grab, fold, and eat right away.
18. Or build your own taco: lay a tortilla, open face, in one hand.
19. Spoon on some filling, top with salsa and garnish, and eat right away.

green chiles, fresh nopales, jalapeno chiles, garlic, coriander seed, cilantro, tarragon, thyme, kosher salt, lemoninfused olive oil, vegetable oil, white onion, sugar, white balsamic vinegar, chiles, queso fresco, corn tortillas, thyme

Taken from www.epicurious.com/recipes/food/views/nopales-en-bolso-with-vegetables-escabeche-393950 (may not work)