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Nopalito Enchillada

3 guajillo chiles
3 ancho chiles
5 cloves garlic,peeled
1 onion, coarsely chopped
1 cup veg broth
1/2 teaspoon salt

3 or 4 fresh nopalito pads or 1 large can drained
1 cup mushrooms, sliced
black olives to taste
1 onions sliced and halfed
1 can corn
2 Tsp olive oil

1 cup queso fresco or farmers cheese
optional 1 can veg refried beans

1/2 cup sour cream or plain yogart
1/2 cup queso fresco or farmers cheese
1 cup iceberg lettuce, shredded
1 tomato, chopped
fresh jalapenos or for a smoked taste chipotle peppers to taste
10 tortillas

Roast chiles, onion and garlic in dry skillet until aromatic.
Combine in blender with veg broth and salt and blend until smooth.
Set aside.

If using fresh cactus remove pricks and boil in salt water for 30
minutes, then slice in to 1/2 to 1 inch strips. Heat oil in skillet
add cactus, onion and mushrooms and cook until mushrooms start to
get soft, add olives and corn and cook until heated.

Fill each tortilla with cheese,veg mix, and a little sauce. Roll
and keep warm. When all torllias rolled top with cheese, sour cream,
lettuce, tomato, remaining sauce, and jalapeno or chipotle. serve.


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