For the sauce, heat a Teflon pan with olive oil, fry the chilies, tomato, onion and garlic. Blend together with the water and coriander, reserve.
In a pot over medium heat add a tablespoon of oil, add the sauce and season with salt and pepper, bring to a light boil and add the nopales and potatoes.
Add the panela cheese and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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