Season the fish with the garlic, oregano, and salt.

Heat the oil in a medium skillet, over medium-high heat, and sauté the fish on both sides until just opaque inside, about 3 to 4 minutes on each side, depending on the thickness of the fish.

Using a fork, flake the fish and put in a bowl.

When the fish is cool, add the tomato, onion, garlic, serrano chile, lime juice, and cilantro.

Toss gently to mix.

Heat 1 tortilla, turning once or twice, on a hot griddle or dry skillet until soft, about 15 seconds.

Put the tortilla on a plate, and spoon about ⅛ of the fish mixture along the lower third of the tortilla.

Roll into a tight cylinder and secure with wooden toothpicks.

Repeat with remaining tortillas and fish.

In a clean skillet, heat oil to a depth of ¼ inch in the pan.

Fry 2 or 3 tacos at a time until golden brown and crisp on the outside.

Drain on paper towels, remove the toothpicks, and serve hot.

In a medium bowl, mix together the tomatoes, garlic, onion, chile, cilantro, and ¼ teaspoon of the salt.

Set the salsa aside.

In another bowl, mix the mayonnaise and yogurt together.

Set aside.

Pat the fish dry with paper towels.

In a medium bowl mix the flour, garlic powder, ½ teaspoon of the salt and pepper.

Stir in the beer and mix well.

Dip the fish into the beer batter and lay on waxed paper 15 to 20 minutes.

In a deep skillet, pour oil to a depth of 2 inches and heat to 375°.

Fry the fish, 2 pieces at a time, turning once until crisp and golden brown outside and barely flakes inside.

Drain on paper towels.

Heat a dry nonstick skillet and warm the tortillas, 1 at a time until soft and pliable.

Stack between layers of a clean kitchen towel to keep warm.

To assemble, layer on each warm tortilla 1 fish fillet, plus the amount of salsa, mayonnaise, and cabbage desired.

Fold in half and serve.

Prepare the salsa if using homemade.

Then, in a saucepan, cook the potatoes in water to cover until soft, 8 to 10 minutes.

Drain and mash with oil, or butter, and season with salt.

Soften corn tortillas in a hot dry skillet until limp, 10 to 12 seconds.

Fill each with about 3 tablespoons of mashed potatoes and fold in half.

Brush the outside of each taco with oil.

Put in a hot skillet and cook the tacos, turning, until just starting to brown, but still pliable.

Serve with fresh salsa.

Cook the potatoes in water to cover until tender, 12 to 15 minutes.

Peel the potatoes and finely dice or chop themPut in a bowl.

Cut the chiles into short thin strips (¼ × 1 inch).

Add to the bowl of potatoes.

In a large nonstick skillet, heat the oil over medium heat and cook the onion until it starts to brown, about 4 minutes.

Add the potatoes, chiles, salt, and oregano.

Cook, stirring, until completely heated through, about 3 to 4 minutes.

Heat a medium, dry skillet over medium heat and soften the tortillas, 1 at a time, turning until pliable and hot.

Cover the heated tortillas with a clean kitchen towel to keep soft and hot.

To assemble, spoon about 3 tablespoons of the potato mixture and 1 tablespoon of salsa on half of each tortilla.

Fold in half.

Serve at once.

Prepare the salsa if using the cactus.

Then cut finger-like strips of each cactus paddle lengthwise to within 1½ inch of the edge to resemble the palm of a hand.

Heat a flat griddle or large cast iron skillet until hot.

Put the cactus paddles on the griddle.

Cook about 1 minute.

Turn the cactus, and add the steaks and onion to the griddle.

Brush everything with oil.

Cook, turning everything, 2 to 3 times, until the meat is done and the cactus and onion are tender.

Season with salt.

Transfer everything to a cutting board.

Chop the steaks into small pieces.

Cut each cactus paddle in half.

Warm the tortillas on the griddle until pliable.

Divide the cactus, meat, and onion among the tortillas.

Fold in half and serve at once with the salsa.

Cut the cactus strips into 1⁄4-inch dice and set aside.

In a medium skillet, heat the oil and cook the onion, stirring, until it starts to brown, 4 to 5 minutes.

Season with salt and pepper.

Stir in the reserved diced cactus and heat through completely.

Set aside.

Heat a small nonstick skillet and warm the tortillas, 1 at a time, until soft and pliable.

To assemble, put a portion of the cactus filling on half of each warm tortilla.

Top with queso fresco and salsa.

Fold in half and serve at once.

Prepare the chiles.

Soak them in a bowl of hot water about 20 minutes.

Drain and put the chiles in a blender jar.

Add the tomato, garlic, and oregano.

Blend to a thick smooth paste.

If too thick to grind, add water, 1 tablespoon at a time.

Heat ½ tablespoon of the oil in a small saucepan over medium heat.

Add the chile mixture and cook, stirring, until thick and pasty, 3 to 4 minutes.

Stir in the cream and simmer, uncovered, until thick and smooth, about 3 minutes.

Add ¼ teaspoon of the salt, or to taste.

Cover and set the sauce aside.

Heat the remaining oil in a large skillet over medium-high heat.

Add the mushrooms and onions.

Cook, stirring frequently, until the moisture has cooked away, and the mixture is nearly dry.

Stir in the epazote and reserved chile sauce.

Cook, stirring, 1 minute to heat through.

Transfer the mushrooms to a serving dish.

Sprinkle with about 2 tablespoons of the cheese.

Serve with soft warm tortillas.

Pass the remaining cheese at the table.

In a deep skillet, heat the oil over medium heat and cook the onion and garlic until softened, about 3 minutes.

Add the remaining ingredients and cook, stirring frequently, until the mushrooms are tender and most of the juices have cooked away, about 8 minutes.

Heat the tortillas, 1 at a time, in a hot skillet, turning once or twice, until soft and warm, about 1 minute for each tortilla.

Cover with foil to prevent them from drying out.

To serve, spoon about 3 tablespoons of the mushroom mixture into each tortilla and fold in half.

Serve at once.

Put all of the ingredients into a mixing bowl.

Mix very well with clean hands.

Cover and refrigerate at least overnight before using, or refrigerate up to 4 days.

To store longer, freeze up to 3 months.

The chorizo is ready to use.

Prepare chicken.

Then, in a medium skillet, heat 1 tablespoon of oil and cook the onion, stirring, until softened, 3 to 4 minutes.

Stir in the tomato, serrano chile, and chicken.

Set the pan aside off heat.

In a large skillet, heat about ¼ inch of oil until it shimmers.

Dip the tortillas in the hot oil about 3 seconds, 1 at a time, until soft and limp.

Drain on paper towels.

Lay 1 tortilla on a working surface and put about 2 tablespoons of the chicken filling across the lower third of the tortilla.

Roll tightly and secure with a toothpick.

Lay seam side down on a plate and repeat with all the tortillas.

Add extra oil to the skillet, if needed, and reheat until hot.

Fry the flautas 2 or 3 at a time, turning, until crisp and golden brown.

Drain on paper towels and remove the toothpicks.

Make a bed of the shredded lettuce on a plate and drizzle with the lime juice.

Lay the warm flautas on top.

Drizzle with sour cream.

Garnish with radish slices and serve at once.