Step 1

To a sauce pan, add the chile ancho, tomato, serrano, onion and garlic. Cover with water and bring to a boil. Reduce heat and cook for 10 minutes. Let cool on stove top for 20 minutes.

Step 2

Using a slotted spoon or tongs, add the chile ancho, serranos, garlic and onion to the blender. Transfer the tomatoes to a plate and remove the skins as best you can. Add them to the blender, along with bouillon, oregano, cumin and 3 cups of water. Blend on high until very smooth. Taste for salt and pepper.

Step 3

In a large skillet, heat 2-3 tablespoons of oil to medium heat. After a few minutes when oil is hot add the ancho sauce. Reduce heat and continue cooking for 15-20 minutes. If the sauce is too thick, add a little more water. Taste for salt. Add the cooked nopalitos and continue cooking for 5-6 minutes. Garnish with fresh cilantro before serving.