Side Dish: Mexico – Morelos, Central Mexico – Nopales Asados

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 15 min

Total 50 min

Ingredients

- 8 medium nopales (cactus paddles), about 2 lb (900 g) total
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- Zest of 1 lime (optional) — about 1 tsp (2 g)
- 1 clove garlic, minced (about 3 g)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (1 g) dried Mexican oregano
- 1/2 tsp (1 g) ground cumin, toasted and ground if possible
- 1/2 tsp (1 g) ancho chile powder (or chile de arbol powder for more heat)
- 1/4 cup (40 g) chopped white onion, for garnish
- 1/4 cup (15 g) chopped fresh cilantro, for garnish
- 2 tbsp (30 g) queso fresco, crumbled, for garnish (optional)
- Lime wedges for serving

Instructions

Short Description:
Charred cactus paddles seasoned with lime and local Central Mexican spices, served simply with onion, cilantro, and queso fresco. A bright, tangy side that complements grilled meats and stews.

Regional Notes:
In Morelos nopales are commonly grilled to develop a light char and smoky flavor, then brightened with fresh lime and local spices like Mexican oregano and ancho chile. This version emphasizes a short marination and direct grilling (rather than long boiling), keeping the texture slightly crisp and minimizing mucilage.

1. Prepare the nopales: using a sharp knife or vegetable peeler, remove all spines and the rounded edges from each paddle, then rinse under cold water and pat dry. Slice each paddle into 1/2-inch (1.2 cm) strips or leave whole if paddles are small.
2. Make the marinade: in a bowl whisk together vegetable oil, lime juice, lime zest (if using), minced garlic, kosher salt, black pepper, Mexican oregano, ground cumin, and ancho chile powder.
3. Marinate the nopales: add the sliced (or whole small) nopales to the bowl and toss to coat evenly. Let sit 10–15 minutes at room temperature to absorb flavors. (If your nopales are very slimy, briefly boil them 1–2 minutes in salted water, drain, and pat dry before marinating; grilling will then finish them.)
4. Heat the grill or griddle: preheat to medium-high (about 400–450°F / 200–230°C). Oil the grill grates or a cast-iron pan lightly to prevent sticking.
5. Grill the nopales: place nopales strips or paddles on the hot grill. Cook 3–5 minutes per side for strips, or 5–7 minutes per side for whole small paddles, until they develop good char marks and become tender but not mushy.
6. Rest and finish: transfer the grilled nopales to a platter and let rest 1–2 minutes. Taste and adjust seasoning with additional salt or a squeeze of lime if needed.
7. Serve: sprinkle chopped onion and cilantro over the nopales, crumble queso fresco on top if using, and serve with lime wedges alongside as a bright, regional side dish.