Synchronized Panela Cheese with Guajillo Chile Tortilla
Zwan
Try these synchronized corn tortillas with guajillo chili and sliced Zwan® Panela Cheese, a balanced way to have dinner or breakfast. Their attractive colors and flavors are the perfect balance to try them.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1/2 cups red onion, for the pico de gallo, finely chopped
  • 1 cup tomato, for the pico de gallo, in medium cubes
  • 1/4 cups chives, for the pico de gallo, finely chopped
  • 2 serrano chiles, for the pico de gallo, finely chopped
  • 1/4 cups cilantro, for the pico de gallo, finely chopped
  • 1/4 cups lime juice, for the pico de gallo
  • salt, for the pico de gallo
  • pepper, for the pico de gallo
  • 1 1/2 cups corn masa flour, nixtamalized, for the tortilla dough
  • 1/4 cups wheat flour, for the tortilla dough
  • 1/4 cups guajillo chile, powder, for the tortilla dough
  • 2 tablespoons lard, for the tortilla dough
  • salt, for the tortilla dough
  • 1 cup water, for the tortilla dough
  • 2 cups Zwan® Sliced Panela Cheese
  • 1 cup black beans, to accompany
  • avocado, in slices
  • cilantro, leaves, for decoration
Preparation
35 mins
20 mins
Low
  • For the pico de gallo, mix in a bowl the onion with the tomato, green onion, serrano chili, cilantro, and lime juice; season with salt and pepper and incorporate all the ingredients. Reserve until use.
  • For the tortilla dough, in a large bowl mix the nixtamalized corn flour with the wheat flour, guajillo chili, lard, and enough salt. Gradually pour in the water while mixing, until you obtain a dough with a consistency similar to playdough; if necessary, add more water.With the help of your hands, form balls of approximately 40 grams, place them on a tortilla press with two previously placed plastic sheets and flatten them to form a disk. Cook the tortilla on a hot griddle over medium-low heat on both sides. Repeat until the dough is finished. Keep them warm.
  • Fill the tortillas (still hot) with sliced Zwan® Panela Cheese, return to a hot griddle over low heat, until the cheese begins to melt.
  • Serve on a plate 3 to 4 pieces, add beans from the pot and pico de gallo to taste, accompany with sliced avocado and cilantro leaves. Ready!

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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