Recipe Archives->Mexican->Chorizo Soup

Chorizo Soup with Cactus

Cooked Nopalitos
1 pound chorizo sausage, sliced
1 medium sized onion, chopped
1 Anaheim chile, stemmed, seeded and chopped
1 quart chicken stock 
1/2 cup each sour cream and diced tomatoes 
1/4 cup fresh cilantro leaves

Prepare Cooked Nopalitos; set aside.

Place sausages in a  saucepan over medium-high heat.  Cook, stirring,
until browned.  Discard all but 1 tablespoon of the fat.  Add onion
and chile and cook, stirring, until soft (about 5 minutes).  Add
broth and nopalitos.  Bring to a boil; reduce heat, cover and simmer
for 10 minutes.  Garnish with sour cream, tomatoes and chopped
cilantro.


Cooked Nopalitos: Holding pads with a towel to protect your hands,
shave spines off 1 pound fresh nopales (cactus pads).  Trim around 
pad to remove thorny edge; peel pads if desired.  Slice crosswise
into 1/4 inch strips.

In a saucepan, bring 1 1/2 quarts water to boil; add cactus and 1 
stemmed and seeded jalapeno or serano chile.  Cook, uncovered, over  
high heat until cactus is tender (5 to 7 minutes).  Drain, rinse 
with cold water and refrigerate.

Printable version: chorizo-soup.txt.