Grilled Nopales

July 21, 2008

Grilled Nopales

Adapted from

With a sharp knife, make shallow parallel incisions on each side of the pads, about 1/3-inch apart.
Brush each pad lightly with olive oil. Season with salt and freshly ground black pepper. In a grill pan or a cast-iron frying pan over medium-high heat, or on an outdoor grill, sear the pads, allowing three to four minutes per side, until they are yellowish green with charred spots.
Press down on the pads with a potato masher, if necessary, to keep them in contact with the surface of the pan.
When tender, remove from grill. Serve whole or sliced in strips. Add to salad or serve as side dish

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