Ingredients
1 lb pork tenderloin (cubed)
1 cup nopales (cactus)
1 onion
1 tomato
5 cloves garlic
5 dried chiles guajillos
3 tbs chile de arbol sauce
3 chiles de arbol
to taste salt and pepper
tortillas
olive oil
¼ cup water
Serve with beans, rice and cheese!
Tools
large skillet
blender
Directions
Step 1
Boil chopped cactus in salted water for 10-15. Drain & rinse to remove any slimy-ness.
1 cup nopales (cactus)
Step 2
In a large skillet on medium high heat, add in the diced pork, season with salt & pepper. Sauté for 10-15 minutes or until it’s nice & golden brown.
1 lb pork tenderloin (cubed)
to taste salt and pepper
large skillet
Step 3
Add in 1/2 the onion diced & sauté for 5 more minutes. Add in the nopales & sauté for 2 more minutes. Reduce heat to low.
½ onion
1 cup nopales (cactus)
Step 4
Get 5 dried chiles guajillos, remove the stems & seeds. Add to large bowl & cover with boiling water until softened, about 5-7 minutes.
5 dried chiles guajillos
Step 5
In a separate skillet with oil, sauté 1 tomato, 1/2 onion & the garlic cloves for about 5-7 minutes.
2 tbs olive oil
1 tomato
½ onion
5 cloves garlic
Step 6
Add the chiles guajillos, onion, garlic, tomato & about 1/4 cup water to the blender & blend until smooth.
5 dried chiles guajillos
onion
5 cloves garlic
1 tomato
¼ cup water
Step 7
Add the sauce to the pork along with some of the chiles de arbol sauce for more spice. Simmer on low for 10-15 minutes.
3 tbs chile de arbol sauce
Step 8
Serve with beans, rice, cheese & enjoy!
