2000s Recipes + Menus
Grilled Cactus Paddles (Nopales Asados)
Makes enough for 24 taquitos or serves 12 (side dish)
- Active time:20 min
- Start to finish:20 min
June 2009
Cactus paddles (nopales or nopalitos) are an important vegetable in Mexico, particularly in the central and west-central parts of the country. Their flavor—reminiscent of summer’s green beans but with a hint of acidity—adds freshness and succulence to the taquitos.
- 12 cactus paddles (nopales or nopalitos)
- 2 to 3 tablespoons extra-virgin olive oil
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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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Meanwhile, hold each cactus paddle by the stem with a kitchen towel and scrape off any thorns with a sharp knife. Rinse and dry paddles. Brush paddles with oil and grill in 2 batches, covered only if using a gas grill, turning occasionally, until softened and lightly charred, 3 to 6 minutes.
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Trim off about 1 inch of hard stems from 8 paddles, then cut paddles crosswise into 1/4-inch-wide strips and season with salt (preferably coarse). Make 5 lengthwise cuts in each whole paddle, almost to stem, so paddles resemble “hands.”
- Keywords
- latino,
- vegetarian,
- grilling,
- gourmet entertains,
- maricel presilla
Fiesta Forever
When Maricel Presilla, a restaurateur and major authority on Latin cooking, throws a party, she thinks big. Really big. And since she believes that ‘el barbecue’ can be a key to a culture, we couldn’t pass up the chance to spend a day in her world, with her food. You’re invited, too.
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