Sort ingredients
michael.braasch
QR Code
Listen
Pdf
Place the meat in a braising pan with garlic, bay leaves and salt.
Cover with about 1-inch of water and cook until the meat is tender but not falling from the bone (about 1 hour).
Place chilies in a bowl and cover with hot water, leave to soak for 10 minutes.
Drain chilies and place them in a blender with tomatoes, onion, garlic, cumin seeds, peppercorns, and oregano.
Add 1 cup of water and blend until you’ll have a smooth sauce. Strain in a bowl and set aside.
Drain the meat and set aside 1 ½ cups of cooking water, return the meat to the pan and add the oil.
Fry until lightly browned over medium-low heat.
Add the chili sauce, cook for 2 minutes and then add the nopales to the pan.
Pour in the cooking water and bring to a boil.
Simmer for 10 minutes over medium heat, allow the sauce to thicken to your desired consistency and adjust with salt.