Had cactus soup made with chilis and lime it also had cocnut milk , absolutely the best. Blended to a smooth texture..the chilis were just a hint the taste not the fire...had it in Borrego Springs cal.
Cactus looks forbidding. Stripped of its prickly points, however, it is a mild-mannered vegetable with a slightly tart flavor. Look for easy-to-use canned cactus (sold as NOPALES or NOPALITOS) in supermarkets and Mexican groceries. ======================================================= ================== * - husks removed, rinsed and coarsely chopped ** - packed in water, drained and rinsed. ======================================================= ================== In a 4-5 quart pan over medium heat, stir oil and onion often until onion is golden, about 15 minutes. Add tomatillos; stir often just until soft, about 6 minutes. Add broth; bring to a boil over high heat. Stir in cactus, lime juice, and cilantro. Cook until hot. Ladle soup into a tureen. Offer cheese to add to taste. Accompany with lime wedges.
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Serving Size: 1 Serving (68g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.1mg | 0 % | |
Potassium 4.4mg | 0 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.3g | ||
Protein 0g | 0 % | |
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Calories per serving: 1
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