Puerco y Nopalitos en Salsa Roja (Pork & Cactus in a Red Salsa)

Boil chopped cactus in salted water for 10-15. Drain & rinse to remove any slimy-ness.

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.

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.

Get 5 dried chiles guajillos, remove the stems & seeds. Add to large bowl & cover with boiling water until softened, about 5-7 minutes.

In a separate skillet with oil, sauté 1 tomato, 1/2 onion & the garlic cloves for about 5-7 minutes.

Add the chiles guajillos, onion, garlic, tomato & about 1/4 cup water to the blender & blend until smooth.

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.