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1
Cut the prepared green chiles into 1/4-inch-thick strips (rajas); set aside.
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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.
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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.
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4
Squeeze out as much air as possible and then completely seal the bag.
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5
Place the bag in the hot water and cook for 25 minutes.
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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.
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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.
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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.
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9
Add the sauteed onion and the Fresno chiles to the boiling liquid and cook for 5 minutes.
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10
Remove from the heat and let marinate at room temperature for at least 20 minutes.
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11
In a colander, strain the pickled vegetables, discarding the brine, and transfer the vegetables to a serving bowl.
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12
To finish the nopales, strain the contents of the plastic bag, reserving the nopales and discarding the brine.
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13
Slice the nopales crosswise into 1/4-inch-thick strips (rajas), and combine with the pickled vegetables.
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14
Sprinkle with cheese and serve immediately or keep warm in a pan until ready to serve.
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15
To serve, lay the tortillas side by side, open face and overlapping on a platter.
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16
Divide the filling equally between the tortillas and top with salsa and garnish.
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17
Grab, fold, and eat right away.
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18
Or build your own taco: lay a tortilla, open face, in one hand.
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19
Spoon on some filling, top with salsa and garnish, and eat right away.
