Shrimp in guajillo chile sauce with quick-fried cactus

Clean the nopal: cut off the spiny edge all the way around, scrape off the nodes on both sides with the knife held perpendicular, trim the thick base, and cut into little squares.

Stem and seed the guajillo chiles, tear them flat and toast on a griddle or skillet, pressing a few seconds per side until aromatic.

Cover with hot tap water and soak about 20 minutes until completely soft.

Drain, leaving the soaking liquid behind; blend the chiles with roasted garlic, freshly crushed cumin, black pepper and Mexican oregano and enough chicken broth to make a smooth puree.

Strain the puree to remove bits of skin.

In a little oil over medium to medium-high heat, sear the puree until it reaches the consistency of tomato paste; add broth and simmer, stirring now and then, about 45 minutes to a medium consistency.

Saute the cactus in a hot pan with a little oil until its liquid evaporates and it browns, four or five minutes.

Sprinkle with lime juice and salt; spread on a baking sheet to cool.

In the same pan with a little oil, toss the shrimp until milky white; add a little chopped tomato.

Season the sauce with salt and a little sugar to balance the chiles' astringency; taste.

Pour the sauce into the skillet with the shrimp and stir; serve with the cactus.