These are the ingredients.

Heat 3 tablespoons of oil in a skillet over medium heat. Add the beef, cover, and cook. Stir occasionally. Be careful not to spill, as it can make a mess on the stove. Meanwhile...

Rinse the chiles (just remove the stems) and place them in a small pot with the tomatoes and 2 cups of water (about 475 ml). Bring to a boil.

Peel and wash the carrots, then cut them up.

In a blender, combine the garlic, onion, cumin seeds, cooked chiles, and tomatoes. Add another 2 cups of water (about 475 ml). Blend until very smooth.

The beef is ready when all the water has evaporated and it is lightly browned.

Strain the sauce and pour it over the beef. Add the remaining 2 cups of water (about 475 ml).

Add the chicken bouillon powder and stir. Also add the carrots. Cover and cook for about 10 minutes.

Finally, add the nopales. Stir and cook for just about 3 minutes. Done!

Serve hot, with tortillas on the side.