Heat the oil in a large skillet. Using a tablespoon, scoop some of the mixture and drop it into the hot oil to form small patties.

Flip the patties so they brown on both sides.

Remove them and place on paper towels to drain excess oil. Continue until all the mixture is used. Set aside.

Cook the chiles, including the seeds (if you don't want it too spicy, leave out the árbol chiles).

Blend the chiles with the garlic, cloves, and peppercorns. Strain the sauce and set aside.

Blend the masa harina with water and strain it into the same container as the sauce.

Heat the oil in a large pot. Pour in the sauce, stirring constantly so it doesn't stick. The mole should be slightly thick. Just before it comes to a boil, add the chicken bouillon. Taste and adjust seasoning. Once it boils and the flavor is right, add the cooked nopales and cilantro.

NOTE: You can substitute the huachal with ground tostadas blended and strained; the flavor is very similar.