Boil the nopales in water with 1/4 of an onion until the nopales change color.
In a pot, sauté the other onion in oil.
Soak the mirasol chiles in the tomato broth for a few minutes, once they are soft, blend them with the tomatoes, strain them, and pour them into the pot with the oil.
Add the nopales to the pot along with the cilantro sprigs (disinfected), add salt, and let it boil; you can add as much water as you want.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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