Dried, salted fish from Chiapas goes into this spicy, tart mole sauce.
In a medium pot, add the nopales and enough water to cover them by 3 inches. Salt generously, add 1 garlic clove and the vinegar, then bring to a boil over medium heat. Lower the heat to maintain a strong simmer, and cook until the nopales are tender, 30–35 minutes. Drain, discarding the cooking liquid. Transfer to a small bowl.Meanwhile, in a large pot, add the tomatoes, tomatillos, jalapeños, and enough generously salted water to cover by 2 inches. Bring to a boil over medium-high heat.
In a large, dry skillet over medium-high heat, add the sesame seeds and cook, stirring frequently, until fragrant and toasted, about 3 minutes. Transfer the seeds to the blender and return the skillet to the stove. Add 1 tablespoon canola oil and, once hot, add the peanuts and animal crackers. Cook, stirring frequently, until toasty, 3–5 minutes. Transfer to the blender. Add the chopped onion and the remaining 4 garlic cloves to the blender, and blend on high speed until smooth.
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