4 clean poblano peppers
6 medium nopales
1 clove garlic
1 dry chipotle
A day before, put the ayocotes to soak and cook them with salt and ¼ onion. In a frying pan put the teaspoon of coconut oil and fry the chipotle. Add the other ¼ of chopped onion and the squash. Season with salt and oregano. In the blender, grind everything and bring to a boil again. Cut the tortillas into strips and fry them.
Besides, make a mixture with 2 tablespoons of mayonnaise and 2 tablespoons of macha sauce. Serve the cream with the tortillas and the Salsa Comandanta mixture.