Ingredients
Method
Prepare the Nopales
- If needed remove the spines (thorns) and cut up.
- Add the nopales to a pot of water and cook until almost tender. (mine took 15 minutes)
- Drain into a colander and rinse with cold water.
- Set aside
Make the Salsa
- Use scissors to cut off the stems of the Arbol and guajillo chilies, remove the seeds
- To a pot of water add the tomatoes, onion, arbol, serrano and guajillo chilies.
- Bring the pot of water almost to a boil. Remove from the heat, cover and let sit for five minutes
- To a blender add the tomatoes, salt, bouillon, 1/4 cup water, onion, arbol, serrano and guajillo chilies.
- Blend until smooth. Set aside
Cooking
- To a pan on medium heat add two tablespoons of oil.
- Add the soy chorizo.
- As the chorizo cooks use a spoon to break it up.
- After two minutes add the diced garlic.
- After the chorizo starts to get some color (around five minutes) add the nopales and the salsa.
- Turn the heat down to low, cover and simmer for fifteen to twenty minutes. Every five minutes remove the lid and stir.
- After fifteen minutes remove the lid and cook until the sauce is as thick as you like.
- The dish is now ready to serve.
