Recipe courtesy of Eduardo Avila

Nopal Timbale

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  • Level: Easy
  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
  • Yield: 10 servings
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4 cups halved lengthwise and cut into strips nopales pieces

3 teaspoons olive oil

2 cloves chopped garlic

1 red onion, finely sliced

5 dried guajillo

2 roasted red bell peppers, peeled and cut in strips

5 tablespoons chopped cilantro

Salt and pepper

30 cleaned king prawn

10 blades lemongrass


Balsamic syrup (reduced balsamic vinegar)

Cilantro oil

Carmelized onions

Sun-dried tomatoes

Chili oil (infused oil)


  1. Heat a medium sized pan with salted water until it reaches the boiling point. Add nopales and cook for 5 minutes. Drain the water and let cool.
  2. Heat frying pan, when hot add oil, garlic, onion, guajillos, and roasted red pepper. Saute for a few seconds, add nopales and cilantro, and season with salt and pepper.
  3. Skewer the prawns with lemongrass and either saute or grill them. Using a round mold, place the mixture of nopales in the center of a dish and press it with a spoon to form the timbale. Decorate plates with balsamic syrup and cilantro oil, and garnish with carmelized onion, sun-dried tomatoes, and chili oil.