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1
Heat the broiler.
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2
Lay the bell and poblano peppers on a foil-covered baking sheet.
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3
Place them under the flame and roast, turning every few minutes, until the peppers are charred and blistered on all sides, about 15 to 20 minutes.
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4
Transfer the peppers to a brown paper bag and seal.
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5
Set aside until the peppers are cool enough to handle.
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6
Meanwhile, carefully scrape off all the thorns from the nopales with a paring knife or a potato peeler.
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7
Shave off the outer edges.
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8
Place the nopales in a steamer in a small saucepan and steam them over high heat until they are just tender, about 5 minutes.
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9
(This can take more or less time, depending on the size.)
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10
They should be fairly soft but not gray and mushy.
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11
Remove and set aside to cool.
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12
Cut the nopales into thin strips about 2 inches long.
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13
Place the strips in a bowl with the jicama.
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14
Remove the peppers from the bag.
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15
Slide the skins off, remove the seeds and ribs and scrape away any blackened sections.
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16
Cut the peppers into matchstick-size strips, the same size as the jicama and nopales.
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17
Add them to the bowl.
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18
In another bowl, combine the olive oil, oregano and cumin.
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19
Whisk in the lime juice and pour the mixture over the vegetables, tossing to coat.
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20
Season generously with salt and pepper.
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21
Add more seasoning if desired.
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22
Cover and set in the refrigerator overnight.
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23
Preheat the oven to 300 degrees.
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24
Spread the pine nuts on a small baking sheet and roast them until they are barely golden brown, about 5 minutes.
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25
Watch them carefully and stir often.
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26
Remove and cool.
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27
To serve, spread the vegetables on a platter.
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28
Lay the onion slices on top of them and sprinkle with the toasted pine nuts.
