Recipe by Arianna
"An authentic Mexican dish; tender cactus with potatoes. Cactus tastes like cooked green beans."
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potatoes, peeled and cut into strips
1 (16 ounce) jar
sliced nopalitos, drained and rinsed
small tomato, diced
minced jalapeno pepper
salt to taste
This was great, only I used fresh cactus as I don't like the canned ones.
this recipe was really good. i had been looking for another way to use the nopales. it was so delious but the only thing that i added was some tomato bouillion which gave it extra flavor. so good i will make it again!0
I found this recipe quite simple to make yet very tasting. Though to add a bit of spice, I added a habanero pepper as well.
Great recipe! I used fresh nopalitos and prepared them by boiling in water for 5-6 minutes, draining them, and boiling again for 5-6 minutes.
I had half a 30-ounce jar of nopalitos leftover from pollo con nopales (a friend's recipe), so I decided to give this a try. It's excellent! I was worried it would be a bit bland, but with the optional jalapeno and salt to taste, it's perfect. The flavor of the potatoes meshes well with the nopalitos and tomato. Thanks for a great recipe!
We love Mexican food and this is a fabulous recipe.
Very easy to make. I didn't have fresh tomatoes but used canned diced tomatoes which worked just fine.
Excellent flavor, easy prep. Only question: is the Nopales supposed to get a bit gooey? I love it even still.
We loved it! I added 1 lb. extra lean ground beef and it was yummy.
The beef actually made the nopalitos not gooey. It was delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Nopalitos Con Papas
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 65
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