Ingredients

• 500 milliliters of chicken stock.
• 500 milliliters of bean broth.
• 4 cups of cooked beans.
• 15 nopals cooked and chopped into cubes.
• 1 onion filleted.
• 2 mountain chiles.
• 1/4 bacon in boxes.
• 10 tomatoes.
• 2 cloves of garlic filleted.
• 2 holy leaves.
• 1 cup of coriander.
• A few sprigs of epazote.
• Chicharrón to taste.
• Fresh cheese to taste.
• Lemon to taste.
• Salt to taste.
• Oil.

Preparation

• We put the blender.
• We add the chicken broth.
• We add the tomatoes.
• We add the chile serrano.
• We perfectly liquefy and reserve.
• We put a large pot on the fire.
• We add a little oil.
• We add the onion.
• We let you sauté.
• We add the bacon.
• Fry for a period of 10 minutes.
• We add the liquefied mixture.
• We leave on fire for 15 minutes.
• We add the bean broth.
• We add the nopales.
• Let boil.
• We add the beans.
• We add the holy leaves.
• We add the epazote.
• We add salt to taste.
• We left on fire for a period of 15 minutes.
• We serve on a plate.
• We add chicharrón to taste.
• We add fresh cheese to taste.
• We add lemon to taste.

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