Ingredients

• 1 kilogram of pork steak.
• 10 nopales matches in small cubes.
• 15 dry pasilla chiles deveined and without tail.
• 1/2 onion.
• 3 cloves of garlic.
• 4 bay leaves.
• 4 fat peppers.
• Salt to taste.
• Pepper to taste.
• Oil to fry.
• 700 milliliters of water.

Preparation

• We put a deep pot in the fire.
• We add 500 milliliters of water.
• We add 1/4 of onion.
• We add the nopales.
• We add 1 clove of garlic.
• We add salt to taste.
• We cover the pot.
• Leave in the fire for about 20 minutes or until the nopales are cooked.
• We remove the fire we drain and reserve.
• We put a deep pot in the fire.
• We add the rest of the water.
• We add the chiles.
• We cover the pot.
• Let the fire for about 15 minutes until the chiles are soft.
• We put the blender.
• We add the chiles.
• We add the rest of the onion.
• We add the garlic.
• We add salt to taste.
• We add the water where we soften the chiles.
• We perfectly liquefy until we have lumps and we reserve.
• We put a deep pot in the fire.
• We add oil and let heat.
• We add the steaks.
• Let fry for 10 minutes covering the casserole.
• We add the nopales.
• We cover the pot.
• We left on fire for 10 minutes.
• We add the liquefied mixture we can strain it, that depends on you.
• We integrate.
• We add the bay leaves.
• We add the peppers.
• We cover the pot.
• We leave on low heat for 20 minutes.

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