Nopalitos en salsa con huevo

Rinse the diced Nopalitos thoroughly. Place them in a pot with enough water to cover, 5 grams of Salt, and a quarter of the roughly chopped White onion. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the Nopalitos are tender and the mucilage has dissipated. Drain well and set aside.

While the Nopalitos cook, prepare the salsa. Place the Tomatillos, Serrano peppers, the remaining roughly chopped White onion, and 10 grams of Garlic cloves on a baking sheet. Roast under a broiler or in a hot pan until softened and lightly charred on all sides. For the Chile de Árbol, toast them lightly in a dry pan for 30 seconds, then rehydrate them in hot water for 5 minutes.

Transfer the roasted Tomatillos, Serrano peppers, White onion, Garlic, and rehydrated Chile de Árbol (discarding the soaking water) to a blender. Add the fresh Cilantro and 5 grams of Salt. Blend until smooth, adding a small amount of water if necessary to achieve a pourable consistency.