Nopal Alambre with Roasted Chile

Steps

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1. 1
   Heat a pan with oil on the comal, and place tomatoes on the side to roast.
   ≈0:06
2. 2
   Once the oil is hot, add the nopales, onion piece, and salt. Let them cook in their own juices until browned.
   ≈0:26
3. 3
   While the nopales are cooking, dice the three bell peppers into uniform, medium-sized pieces.
   ≈0:47
4. 4
   Chop the onion.
   ≈1:21
5. 5
   Remove the roasted tomatoes from the heat.
   ≈1:54
6. 6
   Once the nopales are ready, add the bell peppers, onion, and salt. Continue cooking until everything is fully cooked.
   ≈2:04
7. 7
   Add the roasted tomatoes to the mixture.
   ≈2:38
8. 8
   In a molcajete (stone mortar), grind together one garlic clove and onion with salt.
   ≈2:38
9. 9
   Gradually add the soaked guajillo and puya chiles to the molcajete and grind them together. The chiles should be pre-soaked so they grind better.
   ≈3:13
10. 10
    Remove any burnt pieces from the ground chile sauce.
    ≈3:45
11. 11
    Add the ground chile sauce to the nopal mixture.
    ≈3:45
12. 12
    Top with cheese and stir continuously so it melts evenly throughout the dish.
    ≈4:10
13. 13
    Heat tortillas and serve alongside the finished alambre.
    ≈5:03