Nopal Cactus has been part of the Mexican diet since prehispanic times. This recipe is inspired on a classic dish from the state of Morelos. Great for vegetarians and non-vegetarians.
The taste of nopales is close to that of okra but far more nutritious!
Place water, nopales and salt in a large pot. Bring to a boil and cook for 20 minutes or until nopales have turned to a dark green and are tender. Drain and return to pot.
Add the Morelos sauce to the cactus, along with the chicken or vegetable stock and epazote or cilantro. Bring to a boil, reduce heat to medium and cook, covered, for 20 minutes. Season to taste.
Serve in soup bowls with hot tortillas on the side. Garnish with some cilantro leaves. Provecho!
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Serving Size: 1 Serving (311g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 6 | ||
Calories from Fat: 1 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 124.9mg | 4 % | |
Potassium 68.7mg | 2 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6
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