Serves8 (main course) or 12 (as part of a large meal)
- Active time:2 hr
- Start to finish:2 days (includes marinating meat)
June 2009
If you are looking for food that’s casual yet possessed of a no-holds-barred wow factor, look no further than a taquito platter. Grilled cactus-paddle “hands” provide a decorative base for two meaty fillings—salted beef and grilled pork—as well as strips of the paddles, refried black beans, guacamole, sautéed jalapeños and onions, salsa, and a scattering of fresh cheese.
View more of our favorite recipes from this issue.
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Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see “
Grilling Procedure.”
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Grill cactus paddles, then pork and beef, according to recipes.
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Arrange cactus-paddle “hands” on a large platter and decoratively top with grilled meats, cactus-paddle strips, beans, guacamole, sautéed jalapeños and onion, and cheese.
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Grill tortillas in batches on grill rack, turning occasionally, until lightly browned in spots but still pliable, about 1 minute per batch. Transfer as grilled to a cloth-lined basket and keep warm.
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Serve tortillas with platter of fillings and serve salsa on the side.
Cooks’ note: Cactus, pork, beef, and tortillas can be cooked in batches in a lightly oiled hot 2-burner grill pan over medium heat, 15 to 20 minutes per batch for cactus, 2 minutes for pork and beef, 1 minute for tortillas.
