For the Red Salsa

1. Add the tomatoes to a pot with boiling water and cook for 5 minutes.
2. Remove them from the pot and peel when cool. Hydrate the peppers in the hot water for 3 minutes then remove.
3. Add the tomatoes, peppers and remaining ingredients to a blender and blend until smooth.

For Plating

1. In a bowl, mix together the requesón, cilantro, salt and pepper.
2. Grill the nopales on both sides. Scoop ⅓ of the Tío Francisco Requesón filling on top of each nopal and roll them carefully.
3. Serve with the salsa and spring onion on top.

NOTES:

Use leftover salsa for future recipes, we suggest huevos rancheros, as a side for quesadillas or any meal. Grilling nopales is the best way to avoid the slippery texture commonly obtained when boiling.