Get ready to transform your taste buds with a mouthwatering Mexican delicacy that's about to become your new obsession! Nopales Asados a la Plancha isn't just a recipe; it's a culinary adventure that brings the vibrant flavors of Mexico straight to your kitchen. These tender, grilled cactus paddles are a hidden gem of Mexican cuisine that will surprise and delight even the most adventurous food lovers. Imagine perfectly charred, smoky nopales with a crispy exterior and a tender interior that will make your dinner guests wonder about your secret cooking skills!
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- Nopales, 4 pads, cleaned and sliced
- Olive oil, 2 tablespoons
- Salt, to taste
- Pepper, to taste
- Lime, for serving
Instructions
- Carefully clean the nopales by removing any remaining spines or tough edges. Rinse thoroughly under cold water to eliminate any dirt or residue.
- Pat the nopales dry completely with clean paper towels to ensure proper grilling and prevent excess moisture.
- Slice the nopales into even, thin strips approximately 1/4 inch thick to ensure uniform cooking and easy grilling.
- Brush the nopales generously with olive oil on both sides, ensuring complete and even coverage.
- Season the nopales with salt and freshly ground black pepper, distributing the seasoning evenly across the surface.
- Preheat a cast-iron griddle or flat grill pan over medium-high heat until it's very hot and shows slight smoke.
- Place the seasoned nopales on the hot surface, ensuring they are not overcrowded to allow proper charring.
- Grill each side for approximately 3-4 minutes, or until distinctive grill marks appear and edges become slightly crispy.
- Remove from heat and transfer to a serving plate, squeezing fresh lime juice over the grilled nopales.
- Serve immediately while hot, optionally accompanied by warm tortillas or as a side dish to grilled meats.
Tips
- • Cleaning is crucial: Take extra time to remove all spines and thoroughly rinse the nopales to ensure a smooth, enjoyable eating experience. • Drying is key: Pat the nopales completely dry to achieve those beautiful grill marks and prevent steaming instead of grilling. • Cut consistently: Uniform slicing ensures even cooking and an attractive presentation. • Heat matters: Make sure your grill pan or griddle is smoking hot before adding the nopales for that perfect char. • Don't overcrowd: Give each nopales slice breathing room to ensure proper grilling and crispy edges. • Lime is your friend: The fresh squeeze of lime at the end brightens the entire dish and adds a classic Mexican touch. • Serve immediately: Nopales are best enjoyed hot off the grill, so time your cooking carefully. • Experiment with accompaniments: Try serving with warm tortillas, as a side to grilled meats, or as part of a larger Mexican-inspired spread.
Nutrition Facts
Calories: 35kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
