Prepare the Nopales & Potatoes: Slice the nopales into thin strips and cut the potatoes into small cubes. Set aside.

Add 2 cups of water to a pot with the tomatillos and guajillo chiles. Bring to a boil and cook until the tomatillos are tender. Remove from heat and set aside.

Heat olive oil in a pan over medium heat. Add the potatoes and season with salt and black pepper. Cook until tender and lightly golden. Remove and set aside.

Using the same pan, add the nopales and cook until tender and their natural juices have evaporated.

Blend the onion, garlic, guajillo chiles, cumin, and 2 cups of water until smooth. Add the cooked tomatillos and blend again until well combined.

Add the potatoes to the cooked nopales, then pour in the salsa. Stir well, season with salt to taste, and let simmer for a few minutes to allow the flavors to come together.

Serve warm on its own or with Mexican rice and beans.

Tip: If the salsa tastes slightly bitter, add a small pinch of salt to help balance the flavor.