Nopales Tostadas and Homemade Salsa

I made cactus tostadas for the first time ever last night which was the only time I ever cooked cactus. I've only had nopales (the prepared pads of the prickly pear cactus) only about 5 times in my entire life.) Unsure of how to prepare them, I checked online and most preparations suggested boiling them. I found out that they can also be grilled. Not too keen on the possible sliminess from boiling the cactus and not about to fire up my mini charcoal grill, I decided to lightly blacken them on a VERY HOT 12 inch iron skillet. Oiled, salted, and charred, the nopalitos were delicious. I was quite pleased.

The tostadas were comprised of: crisp tostada shells, nopales, black beans, shredded green leaf lettuce, shredded green cabbage, avocado, queso fresco, green onions, cilantro, and homemade salsa.

I don't know what to call the salsa. Perhaps "cooked guajillo and ancho salsa"? "Salsa de cocina con guajillo y ancho chiles"? Anyways...
The salsa was smoky, lightly sweet, savory, and slightly spicy. The recipe is as follows:

4 dried Guajllo peppers
2 dried Ancho peppers
1/2 medium red onion
3 cloves of garlic
2 broiled roma tomatoes

2 1/4 cups of water

4 tsp. toasted and ground (in a mortar in pestle or food processor) pumpkin seeds
1 tsp. white wine vinegar
1-2 tbsp. finely chopped cilantro
salt to taste

Grill the peppers, onion, and garlic in a very hot heavy skillet. Keep an eye on the peppers. Just brown ever so slightly.
When cool, open the peppers and take the seeds and veins out (unless you like ultra hot salsa). Remove stems.
Remove onion and garlic when browned on all sides. Cool and chop up.
Broil the tomatoes and then skin them when cool. chop these up too.
Place these first five chopped ingredients into the water. Bring to a boil and simmer for about 15-20 minutes.
Remove from heat. Let cool a little (until it is safe to touch). Place last four ingredients into the pot and puree with a blender (use a hand blender if you have one).

Yum!!!!