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1.To prepare the cactus, hold by the end and use a scrub brush (or kitchen sponge) to lightly scrub off the thorns on cactus paddle.
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Flip and repeat on other side.
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Set aside and finish them all.
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Cut the stem/butt end off of cactus, and continue to cut around the outside edge of cactus.
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Cut each, horizontally, in half.
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2.
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Place tomato, onion, jalapeno, garlic cloves and oil onto foil wrapped pan and place into oven on broil until skins are blistered.
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About 20 minutes.
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Another option to char the skin is to hold them over a lit burner on a gas oven, turning until the skins are charred.
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Grilling will also work for this.
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After the skins are charred remove pan from oven and fold some tin foil over the pan and seal the contents inside it for about 10 minutes (making a packet).
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At this point, the tomato and jalapeno skins should just peel right off.
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Once skins are removed, place all of the veggies into blender with cumin, water, salt, pepper and chicken bouillon.
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Blend until smooth.
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Set aside.
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3.
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Bring pot of water to boil, add tomatillo husk, a dash of salt and the cactus.
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Simmer until cactus is tender, about 45 minutes.
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Drain water and discard husk.
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4.
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Beat egg whites until stiff.
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Continue beating and add the egg yolks.
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Set aside.
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Place flour into dish big enough to dredge each cactus.
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Heat skillet with oil for frying.
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5.
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Place the cactus paddles of same size together.
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Take slices of cheese and place onto one peice of cactus, make sure its not sticking out the side.
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Place matching sized peice of cactus on top (like a sandwich).
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Carefully hold it together and dredge it in the flour, making sure the flour sticks by rubbing it into the cactus leaves.
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Then dip the cactus into egg mixture, cover all sides well.
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You may use a fork and spoon and carefully transfer this into the hot oil.
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Fry until golden brown, flipping only once about 7-9 minutes on each side.
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Once golden brown remove from oil and let drain on paper towels.
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Continue until all are done.
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6.
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Place tomato salsa mixture onto plate and place cactus on top.
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Serve with tortillas and sour cream.
