"An authentic Mexican dish; tender cactus with potatoes. Cactus tastes like cooked green beans." — Arianna
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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 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
This was great, only I used fresh cactus as I don't like the canned ones.
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.
The ratio of potatoes to everything else is too high. Use fewer potatoes, more of everything else. Don't let your husband go crazy with dried jalapeño flakes.
* 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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