SERVINGS: 6 PORTIONS

INGREDIENTS:
QUANTITY:
CACTUS, COOKED AND CHOPPED 2 LBS
CHICKEN BROTH 2 QTS
CORN OIL 1 OZ
GARLIC 1 CLOVE
WHITE ONION 2 OZ.
ALL SPICE PEPPER 4
SALT TO TASTE
CILANTRO 10 STEMS
MILK 20 OZ.
MEXICAN CREAM 2 OZ.

PREPARATION:
1. HEAT OIL AND SAUTEE ONION, GARLIC AND CACTUS FOR 5 MINUTES

2. BLEND THE MIXTURE WITH CHICKEN BROTH, PEPPER, CILANTRO, MILK AND CREAM

3. COOK FOR 10 MINUTES AND SEASON WITH SALT TO TASTE