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1
To make the sauce, combine the tomatoes, guajillo chiles, onion, garlic, oregano, and chicken stock in a saucepan, and bring to a simmer over medium-high heat.
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2
Cook until the onion and tomato are tender, about 15 minutes.
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3
Transfer to a blender and puree until smooth.
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4
Season with salt to taste.
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5
Keep warm while you make the rellenos.
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6
Roast the poblano chiles over an open flame until blackenedthe flesh will still be firm.
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7
Put them in a plastic bag to steam for 5 minutes; then peel.
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8
To seed the chiles, make a T-shaped cut on one side: cut across the chile at the stem end, then slit the flesh down the length of the chile to about 1 inch from the tip.
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9
Pull out the seeds and discard.
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10
Set the chiles aside.
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11
Bring a large pot of salted water to a boil.
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12
Add the cactus, 1 onion half, and 1 of the garlic cloves.
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13
Cook until soft, 10 minutes.
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14
Drain, rinse the cactus under cold water, and drain well.
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15
Finely dice the remaining onion half and garlic clove.
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16
Heat the oil in a medium skillet over medium-high heat.
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17
Add the onion and garlic and cook, stirring, until softened, about 4 minutes.
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18
Add the tomato and cook, stirring, for about 1 minute.
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19
Add the cactus and cook for a minute or two.
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20
Add the mushrooms and cook for about 4 minutes.
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21
Stir in the epazote and cook for another minute.
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22
Season with salt to taste.
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23
Stuff the chiles with the hot cactus mixturethe mixture should be spilling out.
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24
Serve with some sauce spooned over.
