Cheese-Stuffed Fried Cactus Paddles with Chile Tomato Sauce

Steps

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1. 1
   Deseed the guajillo chiles and cook them with tomatoes and serrano chiles in boiling water until very soft.
   ▶ ≈0:39
2. 2
   In a separate pot with salted water and onion, cook the cleaned cactus paddles until tender.
   ▶ ≈1:34
3. 3
   Drain and dry the cooked cactus paddles, then carefully cut a pocket along the edge without tearing all the way through.
   ▶ ≈1:07
4. 4
   Stuff each cactus paddle pocket generously with cheese.
   ▶ ≈2:35
5. 5
   Separate eggs and beat the whites with salt until stiff peaks form.
   ▶ ≈2:53
6. 6
   Add a little flour to the beaten egg white and mix gently. Coat each stuffed cactus paddle completely in the egg white batter.
   ▶ ≈3:23
7. 7
   Fry the coated cactus paddles in hot oil until both sides are golden and crispy.
   ▶ ≈3:48
8. 8
   Blend the cooled chile mixture with garlic, onion, salt, and water into a smooth sauce.
   ▶ ≈4:15
9. 9
   Heat oil in a pan and lightly sauté thin onion slices until beginning to soften, then add the blended sauce.
   ▶ ≈4:43
10. 10
    Bring the sauce to a boil, gently add the fried cactus paddles, simmer briefly, then serve.
    ▶ ≈5:02