Name: Nopal Enchiladas
Prep time: 110 min
Cook time: 50 min
Yield: 4
Cuisine: Mexicana
Ingredients: 5 cups nopal; 2 liters water; 1 teaspoon baking soda; 1 tablespoon salt; 1/4 cups vegetable oil; 4 tomatoes; 1/4 onions; 1 clove garlic; 2 guajillo chiles, seedless; 1 cup chicken broth; 1 tablespoon vegetable oil; 1/2 cups onion, sliced; 1 teaspoon garlic, finely chopped; 1 teaspoon dried oregano; 1/2 cups corn kernels; 1/4 cups vegetable oil, for frying the tortillas; 12 corn tortillas; sour cream, for decoration; queso fresco, for decoration; fresh cilantro, for decoration

Preparation

50 mins

Low

On a cutting board, cut the nopales into strips and add them to a pot with water, baking soda, salt, and the nopales; cook until tender. For the guajillo chili sauce, heat the oil in a pan and fry the tomatoes, onion, garlic, and guajillo chili until golden, add chicken broth and let it reduce. Blend, strain, and boil the sauce again for about 10 minutes. Set aside.