GARBANZOS Y NOPALES

1. Clean and slice the nopales into thin strips. Slice 1/4 of a white onion. 
2. Drain the garbanzo beans. 
3. Remove the seeds and stems from the chiles. Boil the chiles in hot water until they are smooth. Remove them from the water. Reserve 1 cup. 
4. Add the chiles to a bowl with 1/4 of an onion, 4 garlic cloves, 2 tomatoes, 1/2 cup of the water, and seasonings to taste - chicken bouillon, salt, oregano, black pepper. Blend until smooth. 
5. Add 2 tablespoons of oil to a pan. Add the nopales. Season with minced garlic and salt. 
6. Cook the nopales for 8-10 minutes or until most of the liquid has evaporated and they turn a dark green. Stir continuously. 
7. Add the sliced onions and cook for 3 minutes. Add the garbanzos and salsa. Mix well. Add more water from the chiles if necessary. 
8. Simmer the garbanzos for 10 minutes or until everything is warm. Add seasonings if needed. 
9. Tortillas: follow the instructions on the package. 
10. 1 serving: 3-4 corn tortillas, 1/4 of the guisado, 28 grams queso fresco.