Recipe // The best nopales tacos de tu vida
Here is my Dad’s first contribution to aromasysabores. And frankly, I don’t know how and why it took me so long to do this, since mi Papa is an excellent amateur Chef.
His paella is legendary.
His costillitas de cerdo a la naranja (orange pork ribs) are para chuparse los dedos (to lick your fingers).
And his Bacalao a la Vizcaina is la piece de resistance at every Christmas dinner.
My Dad’s Tacos de Nopales (young prickly pears tacos)
Get the freshest, cleaned nopales (young prickly pears without brown buds or spines) in town.
Make superficial diagonal indentations with a knife (without cutting through the nopal); both ways (and both sides) creating a diamond shaped pattern.
Rub the nopales with vegetable oil. Set them aside
Start your charcoal bbq. Very important. It must be a charcoal grill and not a gas grill or the flavor will be tremendously affected.
Cook the nopales in the bbq until they are throughly cooked, and the color has changed from a vivid green to an opaque one (around 4 minutes each side).
Nopales will be slightly slippery. that is completely normal.
Serve over a hot tortilla. Add some lime juice, grated queso fresco and green salsa macha.
Eat immediately (it pairs perfectly with a cold Mexican beer or a Paloma)
Now, if I only can convince mi Mamá to share her recipe for salsa macha…. ;-)