n n PREPARING THE SAUCEn n Remove the stems and seeds from the ancho and pasilla chiles. Reserve the chipotle chile.n n Roughly chop the onion.n n Peel and crush the garlic.n n Preheat 3 tablespoons of oil in a frying pan.n n Fry the onion and garlic over medium heat for 2 minutes.n n Add the tomatoes and dried chiles to the pan. Continue to cook over medium heat for 3 minutes. Do not add the chipotle yet.n n Add just enough water to barely cover the tomatoes, onion, and chiles. Reduce the heat to low and simmer for 15 minutes to reconstitute the chiles.n n Next, you will blend the all of the base of the sauce until smooth. Add the tomatoes, onion, reconstituted chiles and the chipotle in adobo to your blender. Blend in 2 batches.n n Strain the chile base with a medium strainer to remove the chile skins from the sauce.n n Preheat a large pot over high heat. Add 3 tablespoons of cooking oil to the pot. Pour the blended and strained chile base into the hot to fry it. Be careful because the oil may spatter.n n Once you have poured all the chile base is in the pot reduce the heat to low. Simmer 20 minutes.n n Add the goat cheese to the chile base and stir with a whisk until the cheese has fully incorporated.n n After the cheese is fully incorporated add the cream and stir with a whisk until the cream has fully incorporated.n n Simmer for 10 minutes stirring occasionally to thicken the sauce.n n After 10 minutes turn off the heat.n n COOKING THE CACTUSn n Add 2 tablespoons of cooking oil to a medium hot pan. Cook both sides of the cactus for 3 minutes. The cactus is cooked when it has turned a darker green color and is starting to brown.n n COOKING THE BEEFn n Salt the beef well on both sidesn n Preheat your pan over high heat. Add 4 tablespoons of oil. Add all four fillets to the pan. When the fillets are nicely browned turn them over, about 3 minutesn n Nicely brown the fillets on both sides.n n Remove the tenderloin fillets from the pan and let them rest for 3 minutes.nn