Enjoy this cheese stew in green sauce as part of your weekly menu, as it is very easy to make and its spicy flavor will delight you. Serve it with beans and tortillas.
1/4 bunches epazote, only the leaves, for the sauce
700 grams panela cheese, 150 g per serving
2 tablespoons vegetable oil
pinches salt
2 cups nopal, cooked, in strips
red onion, in strips, for garnish
cilantro, finely chopped, for garnish
Preparation
35 mins
20 mins
Low
Grill the onion along with the garlic cloves and serrano pepper on a hot griddle over medium heat until they have a dark color and set aside.
Lower the temperature of the griddle and toast the whole cumin and whole black pepper on it for one minute, stirring constantly. Remove from heat and set aside.
Blend the cooked tomatillos together with the grilled onion, grilled garlic, grilled pepper, toasted spices, chicken broth, and epazote until completely integrated. Set aside until use.
Grill the slices of panela cheese in a skillet over low heat on both sides until lightly browned. Set aside.
Pour a little oil into a saucepan over medium heat, add the sauce and season with salt. Incorporate the nopales and cook everything for 6 minutes. Add the grilled cheese, let it come to a boil, and remove from heat.
Serve the cheese stew in green sauce hot and accompany with red onion and cilantro.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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