RE: Nopales Cactus - how to use?
I don't have a recipe. It's just somma dis and somma dat. If I had one I'd be happy to give it to you.
Sometimes I use hamburger, sometimes I use stewing beef, sometimes I use venison. But I always use lots of powdered cumin, New Mexico chile powder, whole dried chile peppers, El Pato red chile sauce and fresh pulped garlic.
I also add a bottle of Pico Pica red sauce, some Mexican oregano, some epazote, nopalitos, stewed tomatoes, tomato paste, some habanero for heat, and at least two bottles of Pyramid Hefeweizen beer.
I always add pinto beans and some of the pot liquor they were cooked in. To tighten the mixture up I'll toss in some masa about 30 minutes prior to serving.
My chili is heavily spiced and not for everyone. You can still taste it hours after eating it.