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Grilled Nopales with Roasted Tomatillo Salsa

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Grilled Nopales with Roasted Tomatillo Salsa
  • Prep 15 min
  • Total 25 min
  • Ingredients 12
  • Servings 4
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Nopales are a cactus with a very particular flavor and have an everyday use in Mexican cooking. They are cooked in a variety of dishes and ways: salads, pork dishes, mole (of course!) and grilled. In this recipe you will find them grilled and served with a tomatillo salsa.

Ingredients

Roasted Tomatillo Salsa

  • 1 lb tomatillos, husks removed and washed
  • 1 Serrano chile, stemmed
  • 2 garlic cloves
  • 1/4 medium onion
  • 2 tablespoons fresh cilantro
  • 1/2 teaspoon chicken bouillon granules or powder
  • 1/2 teaspoon salt
  • 2 teaspoons olive oil

Nopales

  • 4 Nopales, clean (no spines) and washed
  • Cooking spray
  • 1/2 cup shredded mozzarella or Oaxaca cheese
  • Refried black beans, if desired

Directions

  • 1
    Heat 1 teaspoon oil in a pan 10 inches in diameter, place the tomatillos, chile, garlic and onion. Broil for 2 to 4 minutes or until golden brown look and moles appear on the vegetables. Remove them.
  • 2
    In blender, blend on high speed tomatillos, chile, garlic, onion, cilantro, chicken broth and granules, and salt; until mixture is well incorporated.
  • 3
    Heat 1 teaspoon oil on a 1 quart saucepan on medium high heat. Stir in tomatillo mixture. Cook for 5 to 7 minutes reducing heat to medium or until the salsa changes color to a less bright green and it has reduced.
  • 4
    Spray with cooking spray a 12 inch skillet or a heavy saucepan with ridges for grill marks; place over medium high heat. Cook nopales for 5 to 7 minutes turning once or until they change color to an olive green. Serve warm with salsa, cheese and refried beans.

Expert Tips

  • tip 1
    If nopales are smaller serve them in a grill picnic or at home with family; served with meat and rice.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Nopales are a cactus with a very particular flavor and have an everyday use in Mexican cooking. They are cooked in a variety of dishes and ways: salads, pork dishes, mole (of course!) and grilled. In this recipe you will find them grilled and served with a tomatillo salsa.
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