Name: Nopal Soup with Tomato Broth
Prep time: 25 min
Cook time: 10 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1 clove garlic, for the broth; 1/4 white onions, for the broth; 2 tomatoes, peeled, for the broth; 1 pinch salt, for the broth; 3 cups vegetable broth, for the broth; 2 tablespoons vegetable oil; 2 tablespoons garlic, finely chopped; 1/2 cups white onion, finely chopped; 2 cups oyster mushrooms, sliced; 1 cup tomato, cut into seedless cubes; 2 cups nopal, cooked and drained; 1/4 cups epazote, cut into thin strips; 1 teaspoon clove powder; 2 chipotle chiles, dried, whole; 1 pinch oregano; 1 pinch salt; 1 tablespoon serrano chile, sliced into rings, for garnish; epazote, fried, for garnish; 1 lime; tortillas, for garnish

Preparation

15 mins

10 mins

Low

Blend all the broth ingredients very well. Set aside. Heat the oil over medium heat and fry the garlic with the onion, mushrooms, and tomato until soft; add the nopales, epazote, and fill with the broth. Add the cloves, chipotle pepper, oregano, and salt; cover and let boil for 15 minutes.