Grilled nopales are an exotic substitution for other grilled vegetables. Nopales are large, green cactus pads and are referred to as nopalitos when prepared. At just five calories for a half-cup serving, nopales are low in sodium, high in fiber and have more calcium than an ounce of cheese. When you purchase nopales at the grocery or specialty food store, the pads should already be free of spines, but take care to remove any remaining spines, as well as the prickly dips in the cactus known as "eyes."
Preparing Nopales
Step 1
Cover the palm of your hand with the towel.
Step 2
Lift the nopales by the stem using the towel to protect your hand.
Step 3
Scrape all of the thorns and eyes off the nopales paddles with the knife.
Step 4
Peel off the edges of the paddles with the vegetable peeler.
Step 5
Clean the rest of the nopales until they are all free from spines and thorns.
Step 6
Rinse the nopales in the sink and pat them dry with the towel.
Grilling Nopales
Step 1
Heat your grill to medium.
Step 2
Drizzle the olive oil over the nopales.
Step 3
Place half of the nopales on the grill and close the grill. Using the tongs, turn them every few minutes until they are soft and the edges are charred, Maricel Presilla from "Gourmet Magazine" recommends grilling them for three to six minutes.
Step 4
Grill the remaining nopales.
Step 5
Cut off the hard stems with the knife. Slice the nopales into strips and sprinkle them with salt.
Tips and Warnings
- Press the nopales firmly against the grill with a potato masher to ensure even cooking.
Things You'll Need
- 12 nopales paddles
- Kitchen towel
- Paring knife
- Vegetable peeler
- 2 to 3 tbsp. olive oil
- Grill
- Tongs
- Sea salt
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