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•3 cups of chopped cactus
•2 pieces of Tomatoe
•5 pieces of guajillo pepper
•100 g of chipotle Chile
•1 clove of garlic
•¼ piece of onion
•2 tbsp of oil
•1 tsp Salt
Add the chopped nopales with a little onion and half a clove of garlic. Add a little salt to taste and, once cooked, strain and rinse to remove excess slime. Set aside.
On the other hand, boil the previously deveined peppers together with the tomato and the rest of the garlic, add salt and leave on a medium heat until the peppers become soft.
In the blender we put the chilies, tomato, garlic, a little water and add the chipotle chile, we liquefy perfectly until we have a homogeneous sauce and not very thick.
In a saucepan add a little oil and pour the tomato sauce previously obtained. Let it cook a little bit and before it starts boiling add the cactus so that it starts cooking along with the sauce and takes the flavor of the guajillo pepper.
After about 5 minutes since the preparation began to boil, we add the eggs one by one very carefully so that the yolk does not break and we let it boil for another while until we notice that the egg is perfectly cooked.