A rich and warm soup of cactus with the ideal touch of chipotle chili.
Learn more about Helena Gómez
Ingredients2 portions
Preparation
Wash the nopales, then cut the nopales into squares and cook them together with the onion and a little salt.
Put the olive oil in a pot and fry the chipotle peppers.
Remove the chiles and dry them, then with the same oil that was used for the chilies, fry the garlic until golden brown.
Add to the pot a little cooked nopales and a little of the water that was taken at the time you cooked them. Cook for 5 minutes and repeat this until all nopales and water are incorporated.
Let it heat for 10 minutes, add the chipotle peppers and cilantro for flavor.
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