-
Cook time
10 minutes
-
Serves
3-4
Author Notes
Nopales are the paddles of oputina (prickly pear) cactus, commonly found in Mexico. They are a common vegetable in Mexico, and taste a little like green beans, but slightly more acidic. They are a great addition to grilled meat dishes, or tasty just on their own. They are also often sliced/diced and served with eggs or in salads. —Russ Crandall
Ingredients
-
6-8
nopales
-
1 tablespoon
olive oil
-
1/4 teaspoon
salt
Directions
-
Using a sharp knife, hold the nopales by its stem and scrape off its thorns. Then hold it on the other side and scrape down its stem until you get to the soft part. Rinse and pat dry.
-
Brush the oil onto the nopales, and sprinkle on the salt and pepper. Grill on direct, medium heat, and flip once it is slightly charred, about two minutes. Grill for another two minutes – you’ll know they’re ready when they are soft and dark green. Slice and serve.
See what other Food52ers are saying.