Grilled Nopales (Cactus Paddles)
Cactus paddles grilled with lime, salt and chilli.
About this recipe
Cactus paddles grilled on a comal with lime, salt and chilli powder. The simplest and most ancient way to prepare nopal, with smoky flavour and perfect texture.
History & Origin
Grilled nopales represent perhaps the oldest way to prepare this ingredient, which has fed Mesoamerican peoples for over 12,000 years. The nopal was called nopalli in Nahuatl and held a sacred place in Aztec cosmology: according to legend, the eagle devouring a serpent perched upon a nopal, the divine sign to found Tenochtitlan. The direct heat evaporates the mucilage and caramelises the natural sugars.
Estimated cost
£2.50
Total cost
£0.63
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
50
Calories
2g
Protein
7g
Carbohydrates
1g
Fat
4g
Fibre
180mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Limpia the cactus paddles retirando the espinas with a knife. Wash them and dry them well.
- 2
Barniza slightly each penca with olive oil and espolvorea salt on both sides.
- 3
Place the cactus paddles on a comal (flat griddle) or frying pan well hot. Cook 5-7 minutes on each side until they have marcas oscuras and has evaporado the baba.
💡 No the muevas constantemente, leave them quietos for that marquen well.
- 4
Cut into strips or cuadros and serve with a chorrito generoso of lime and chilli in polvo to taste.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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