Place the nopales in a pan with salt over low heat, without adding water or oil. Stir occasionally. They will cook in their own juices and dry out on their own, which helps retain all their nutrients. If you think it's necessary, rinse them at the end. Meanwhile, clean the chicken drumsticks by removing the skin, fat, and bone, then cut each into 4 pieces.

Repeat this process for all the drumsticks. Heat oil in a pan, add the chicken pieces, season with salt and pepper, and cook until they release their juices. Let them brown a bit, stirring occasionally. Meanwhile, cook the chiles (with veins and seeds removed), 1 clove of garlic, 1 piece of onion, and 1 tomato.

Once the chicken is cooked and lightly browned, blend the cooked chiles, garlic, onion, and tomato with their cooking water. Add 1 raw clove of garlic and the remaining piece of onion to the blender. Blend very well, then strain the sauce and pour it over the chicken. I usually blend it twice for a smoother sauce. Let it boil for a few minutes, add the nopales, season with salt, cook for a few more minutes, and it's ready.