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Helena

Helena Gómez

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Recipe of Nopal soup
Recipe

Nopal soup

30 mins
Low
63
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A rich and warm soup of cactus with the ideal touch of chipotle chili.
Learn more about Helena Gómez

Ingredients

2 portions
  • 6 cups Water
  • 6 nopales
  • 2 cloves garlic, chopped
  • 2 chipotle chilies, dried
  • 1 twig fresh coriander
  • 1/2 onions, girl
  • olive oils, to taste
  • salt, to taste
  • black pepper, to taste

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.

PRESENTATION

Add a little panela cheese in squares.

TIPS

Serve the hot soup.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Lizbeth Fuentes
07/02/2018 18:18:28
Yo la modifique con Chile Ancho, y la servi con orégano y cebolla picada y fue genial
Pili Chavez Rodriguez
18/01/2013 08:36:24
rico Me parece que les faltó cortar la baba de los nopales, o tendríamos una sopa de baba de nopal, yo ocupo una recipiente de cobre, cuezo los nopales con cebolla y oregano, una vez cocidos los escurro en un colador hasta que queden secos, a continuación ya puedo hacer la sopa sin que se haga baboso el caldo... lo demás se me hace buen punto para sabor con chipotle y cilantro. gracias

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