VIGIL SOUP

Typical dish of the State of Oaxaca

Time for preparation : 25 minutes
Time for coction : Approximadetly 40 minutes.
UTENSILS: Recipient, pan,

Ingredients:

50 grs. of potatoes
50 grs. of string beans
50 grs. of cactus on little squared pieces cooked on water with salt
and two vinegar tablespoons.
50 grs. of peas
1 onion
2 garlic cloves
250 grs. of tomatoes
3 oil tablespoons
200 grs. of topote (dry fish)clean and boneless.
2 eggs
1 epazote sprig

Procedure:

Dry fish is sold at every mexican market. Is very popular.

Fry the broiled and strained tomato with the onion and the strained garlic.Wash and clear off the scales from the fish

Add 1 1/2 liters of water to the fish , along with the epazote and the chopped vegetables. Cook the cactus leaves (nopales) on other pan.

Season with salt, and add the cactus leaves (nopales) when the vegetables are well done.

Beat the eggs and then fill the soup smoothly with them when it starts boiling.

As soon as the eggs are curded, take the soup off the flame and serve it.

WARNING