Nopal Cactus Soup (Molli Morelos)

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!

Category: Soups, Stews and Chili

Cuisine: Mexican

Ready in 50 minutes

by mollisauces

Ingredients

To cook nopales (you can substitute with 1 jar of

2 qts water

1/2 pound nopal cactus paddles cleaned and diced

1 tablespoon Salt

To make the soup

1 jar Molli Morelos Cooking Sauce

2 cups chicken or vegetable broth

1 cup water

4 springs cilantro

Directions

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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