Nopalitos with Pasilla salsa

Directions

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.