I N G R E D I E N T S
3 cups cut up nopales (1/2 by 1 1/2 inch pieces)
1/2 cup-up white onion (1/2 by 1 1/2 inch pieces)
1 cup Adobo Recado (recipe below)
1 pound shrimp, peeled, deveined, and cut in half lengthwise
4 sheets of mixiote, banana leaf, or  parchment paper 10" by 15"
4 fresh epazote leaves
2 ripe avocados, peeled, pitted, and sliced about 3/8" thick

I N S T R U C T I O N S
Light the grill and let burn down to a medium fire.  In the meantime, bring a pot of salted water to a boil, add the nopales, and onion, and cook until just tender, about 3 minutes.  Drain, rinse, put in a bowl and let cool.  Add the recado and shrimp and toss well.  Spread mixiote (or banana leaf or parchment) on a countertop and divide the shrimp mixture among them.  Top each with an epazote leaf and then fold up into a tight square package. Wrap each package in aluminum foil.  Put the bundles on the grill, cover grill and cook until the shrimp are cooked through, about 20 minutes.  remove packages form foil and serve of their wrappers with avocado slices.

Serves 4.

Adobo Recado
1 cup corn oil
6 guajillo chiles, seeded and deveined
4 ancho chiles, seeded and deveined
1 chipotle chile, seeded and deveined
1 cup boiling water
8 whole allspice, freshly ground
4 whole cloves, freshly ground
1 teaspoon cumin seeds, freshly ground
1 tablespoon dried Mexican oregano, freshly ground
5 cloves garlic
2 tablespoons sugar
2 Roma (plum) tomatoes, pan-roasted until blistered, deeply browned, and soft
1/2 cup apple cider vinegar
1/2 teaspoon freshly ground pepper
1 teaspoon kosher salt

Heat the oil in a medium-sized saute pan over medium-high heat until hot but not smoking. Fry the chiles, 1 or 2 at a time, until puffed and brown, about 10 seconds. Do not let them burn or the adobo will taste bitter. Shake off excess oil from the chiles and place in a medium bowl. Reserve the cooking oil. Add the boiling water to the chiles and let soak until soft, about 20 minutes. Toss occasionally to make sure all the chiles soften evenly.

Put the softened chiles, their soaking water, and all the remaining ingredients in a blender and blend until smooth. (You can use a food processor, but you will not get as smooth a texture.)

Heat 2 tablespoons of reserved chile oil in a large nonstick skillet over medium-high heat until hot but not smoking. Pour the blended mixture into the skillet and cook, stirring frequently, until it begins to reduce, sizzle, and becomes darkly colored, about 10 minutes. If it boils too vigorously, lower the heat. Keeps, tightly covered, several weeks in the refrigerator