x
Zwan

Zwan

ImagenReceta
1 Photos
Recipe of Panela Cheese Synchronized with Guajillo Chile Tortilla
Zwan

Zwan

x
Select File


Validate Cancel
1

Panela Cheese Synchronized with Guajillo Chile Tortilla

35 mins
20 mins
Low
53
Favorites
Collections
Glider
Super List
Upload a picture
To print
Try these Corn Tortilla Synchronized with Guajillo Chili and Zwan® Sliced Panela Cheese, a balanced way to have dinner or breakfast. Its attractive colors and flavors are the perfect balance to try.
Learn more about Zwan

Ingredients

6 portions
  • 1/2 cups red onion, for the pico de gallo, finely chopped
  • 1 cup tomtato, for the pico de gallo, in medium cubes
  • 1/4 cups chives, for the pico de gallo, finely chopped
  • 2 serrano peppers, for the pico de gallo, finely chopped
  • 1/4 cups coriander, for the pico de gallo, finely chopped
  • 1/4 cups lemon juice, for the pico de gallo
  • to taste salt, for the pico de gallo
  • to taste black pepper, for the pico de gallo
  • 1 1/2 cups cornmeal, nixtamalized, for the tortilla dough
  • 1/4 cups wheat flour, for the tortilla dough
  • 1/4 cups guajillo chili, powder, for the tortilla dough
  • 2 tablespoons lard, for the tortilla dough
  • to taste salt, for the tortilla dough
  • 1 cup Water, for the tortilla dough
  • 2 cups Zwan® Sliced Panela Cheese
  • 1 cup black bean, To accompany
  • enough avocado, in sheets
  • enough coriander, leaves, to decorate

Preparation

For the pico de gallo, mix the onion with the tomato, the chives, the serrano pepper, the coriander and the lemon juice in a bowl; season with salt and pepper and integrate all the ingredients. Reserve until use.
For the tortilla dough, in a large container mix the nixtamalized corn flour with the wheat flour, the guajillo chili, the butter and enough salt. Pour the water little by little without stopping to integrate, until you obtain a dough with a consistency of clay; if necessary add more water.

With the help of your hands, form balls of approximately 40 grams, place on a tortilla flattener with two pieces of plastic previously placed and flatten until forming a disk. Cook the tortilla on a hot comal over medium low heat, on both sides. Repeat until finished with the dough. Keep them warm.
Fill the tortillas (still hot) with the sliced Zwan® Panela Cheese, return to the hot comal over low heat, until the cheese begins to melt.
Serve 3 to 4 pieces on a plate, place beans from the pot and pico de gallo to taste, accompany with sliced avocado and coriander leaves. Ready!

PRESENTATION

Serve with beans from the pot and pico de gallo.

TIPS

You can also dilute the chili powder in warm water and gradually integrate the corn and wheat flour to obtain the right color.

Did you cook this recipe?

Print recipe for:

Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (1)
Juan Gutierrez
22/12/2020 20:49:48
Excelente

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

Submit
SUGGESTED RECIPES
ADVERTISING
ADVERTISING
ADVERTISING