Sopa de Nopalitos

This recipe was inspired by our family trip to Mexico City and Puebla in 2017 to visit our dear friend Georgina.  

Following a grain free diet was quite easy in Mexico City and Puebla because of the common use of nopalitos many of the restaurants.  In one restaurant, we had the opportunity to try this Sopa de Nopalitos.  I loved it and wanted to replicate it as soon as I got home.  Nopalitos have many health benefits including being an antiviral (good for this time of the Corona virus right?), protecting nerve cells, high in antioxidants, and reducing cholesterol. A comfort food that is very good for you! This is a great, easy to make recipe.  I'm going to give you the actual recipe, but know that in the picture above, I modified it due to the stay at home order in our state during the Coronavirus pandemic, and having to use what I have on hand. My substitutions were canned roasted tomatoes instead fresh tomatoes, and cilantro instead of epazote. 

Epazote is a word that comes from the Nahuatl language, and in English it is commonly called wormseed, Mexican tea, skunk weed, or goosefoot. Epazote has been used in traditional herbal medicine for centuries to treat intestinal cramps, and stomach or liver problems.  I love using epazote when I make black beans as well (although on my current diet, I'm also not eating legumes, but when I did...). 

Here is the recipe

Ingredients: 

• About 8 cactus leaves cut into strips (I love going to the Mexican grocery store where I can either buy the leaves with the cactus thorns already cut off, or you can get cactus leaves already cut up into strips and ready to cook.  I have done it all ways). 
• Sea salt 
• 2 dried chiles de árbol 
• 2 dried chiles anchos 
• (again, I used the dry chiles I had at home - I happened to use dried New Mexico red chiles during coronavirus times).
• 4 tomatoes (I used one can of roasted tomatoes this time around - I'm just sharing my modifications to let you know the various ways the recipe could be adapted). 
• 1/4 of an onion. 
• 1 branch of epazote 
• Avocado or olive oil
• Eggs
• Avocado 

Steps: 

1. Boil the cactus leaves with some sea salt. You will know when they are ready because they change color from light green to a dark green.  Strain them and set them aside.  
2. While the cactus leaves are cooking, let the dry chiles soak in water you brought to a boil until they soften. 
3. Blend the chiles with the onion and tomatoes. 
4. Sauté the sauce with a bit of oil, and when it comes to a boil, add the cactus, epazote, and about 4  cups of water.  
5. Boil about 4-6 eggs. 
6. Serve the sopa, and add the sliced eggs and avocado.  

Delicious!