Grilled Nopales with Ranchera

Total Time: 20 minutes
Serves: 4
Grilled Nopales with Ranchera
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  • 4 peeled nopales (cactus leaves)
  • Olive oil
  • 1 lb flap meat (prepared)
  • 4 oz grated cheese
  • Northgate® molcajete sauce
  • Salt and pepper
  • Refried beans


  1. Wash the nopales with cold water.
  2. Dry them well and carve 3 or 4 diagonal lines to keep them from swelling on the grill and help them cook evenly.
  3. Cover the sides with olive oil.
  4. Place the nopales on the grill at a medium high temperature.
  5. Let them cook between 4 and 5 minutes on each side, turning them over now and then to keep them from burning.
  6. Take them off of the grill and season with salt and pepper.
  7. Grill the ranchera at medium heat for 5 to 7 minutes or to desired doneness.
  8. When cooked, cut it in small squares.
  9. Spread refried beans on the nopales, put the meat on top, and drizzle the cheese and add the molcajete sauce on top.