Nopales en penca

Clean the Nopales by carefully removing all thorns and any tough edges. Dice the Nopales into 1-2 cm pieces. Boil the diced Nopales in lightly salted water for 10 minutes to remove the mucilage, then drain and rinse thoroughly.

Clean the Maguey leaves by washing them well. Briefly pass the Maguey leaves over an open flame or grill to soften them and make them pliable.

Remove the stems and seeds from the Chile guajillo and Chile ancho. Toast the Chile guajillo and Chile ancho lightly on a comal or dry pan until fragrant. Rehydrate the toasted chiles in 100g of hot Water for 15-20 minutes until soft.