8 cups water2 corn leaves4 green tomato peels1 onion split into scantlings4 cloves garlic, peeled24 medium nopales, clean and cut in strips
MOLE DE PASILLA:200g of chile pasilla1 1/2 onions, ground6 garlic cloves, ground1 bottle of 227g of salsa borracha1 jar of 227g of salsa taquera1/2 cup corn oil1 finely chopped onionsalt and pepper to taste
In a pot put the water to heat and add the corn leaves, tomato peels, onion, garlic and salt to taste; when the boiling drops the nopal. Remove them when they are soft. Strain them into a wicker basket to cut the drool.
Clean the chilies and shreds; preheat a sillet and lightly grate the chiles on both sides. Leave for half an hour. In a blender, mix the peppers with the onion, the garlic, the green sauce and a little water where the chiles are soaked. In a saucepan, heat the oil and brown the chopped onion. Add the sauce and chill until thick. Add the cooked nopales and season with the salt and pepper. Serve hot with corn tortillas.
This side dish gives you a taste of some of Mexicos most authentic flavors.