Nopales en Chile Rojo con Queso Panela

Ingredients

• 1 1/2 lbs fresh nopalitos (cactus)
• 1/4 white onion
• 2 garlic cloves
• Salt to taste
• 2 roma tomatoes
• 2 jalapeños
• 2 tomatillos
• 2 garlic cloves
• 3 chiles de arbol
• 1/3 cup water
• 1 tsp chicken bouillon
• Cilantro
• 14 oz queso panela

Instructions

1. Set the pan to low medium heat and add some oil.
2. Once hot, add the nopalitos, a quarter of a white onion, two garlic cloves, and salt to taste.
3. Mix everything, cover, and cook for about 20 minutes or until all the slime from the nopales is gone.
4. Set aside the cooked nopales.
5. In the same pan, set to low medium heat, add a little bit of oil.
6. Fry two roma tomatoes, two jalapeño peppers, two tomatillos, and two garlic cloves for about seven minutes, turning occasionally.
7. After seven minutes, add three chiles de arbol and one third cup of water, cover, and let cook for about five minutes.
8. Transfer everything into the blender along with the liquid, add one teaspoon of chicken bouillon and some cilantro, and blend using the pulse setting for a chunky salsa.
9. Cut 14 ounces of queso panela into large pieces and fry in a little bit of oil for about 30 to 40 seconds per side in batches.
10. In the same pan set to low medium heat, sauté a quarter of a white onion for about a minute.
11. Add the salsa to the sautéed onion, mix, and check for salt.
12. Add the nopalitos along with the panela and mix until well combined.
13. Let it simmer for about five minutes and it's ready to enjoy.