Reviewer:

Reviewed: Apr. 1, 2008

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

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17 users found this review helpful

Reviewer:

Vanessa

Cooking Level: Expert

Home Town: El Monte, California, USA

Living In: Hesperia, California, USA

Reviewed: Jan. 19, 2010

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.

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10 users found this review helpful

Reviewer:

rogedog92

Reviewed: Jul. 2, 2012

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.

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6 users found this review helpful

Reviewer:

JENNYBEAN

Cooking Level: Intermediate

Living In: Laveen, Arizona, USA

Reviewed: Jul. 19, 2011

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!

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5 users found this review helpful

Reviewer:

Keri

Cooking Level: Intermediate

Living In: Antelope Valley, California, USA

Reviewed: May 14, 2011

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. Thanks!

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5 users found this review helpful