Tlatlapas (Tlaxcalan Bean and Cactus Soup)
Tlaxcalan bean soup with cactus paddles and chile.
About this recipe
Tlatlapas are a Tlaxcalan soup of beans with nopales, guajillo and chipotle chile.
History & Origin
Tlatlapas are a pre-Hispanic soup originating from Tlaxcala, Mexico's smallest state but one of the richest in culinary tradition. The name comes from Nahuatl and refers to a thick, well-seasoned broth. This soup combines partially blended beans with chopped nopales, guajillo chile, chipotle chile and epazote, creating a reddish broth with deep flavour. Tlaxcala has a special relationship with beans and nopal: both have been cultivated for millennia. Tlatlapas are eaten especially during Lent. They are served in clay bowls with fried tortilla strips, crumbled fresh cheese and a drizzle of olive oil. This soup is a perfect example of pure Mesoamerican cookery with ingredients that existed long before the Spanish arrived.
Estimated cost
$3.50
Total cost
$0.58
Per serving
* Approximate prices based on US supermarkets
Nutritional information per serving
240
Calories
12g
Protein
36g
Carbohydrates
6g
Fat
10g
Fiber
480mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Cook the beans in salted water until soft. Blend half with their broth.
💡 If using canned beans, blend half with a little water.
- 2
Clean and chop the nopales into squares. Boil in salted water and drain.
- 3
Rehydrate guajillo chiles in hot water. Blend with chipotle, garlic and a little water.
- 4
Fry the chile sauce in a little oil. Add the blended and whole beans.
- 5
Add the nopales and epazote. Cook for 15 minutes over medium heat.
💡 The broth should be thick but still liquid.
- 6
Serve in deep bowls with fried tortilla strips and crumbled fresh cheese.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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