Delicious taquitos stuffed with panela and rajitas bathed in jocoque sauce and baked pepper.
Learn more about Luz Vargas Mejia
Ingredients4 portions
Preparation
Drain the pepper and liquefy a part with the jocoque, salt to taste.
Put a little oil to heat in a saucepan and pass the tortillas to soften.
Dip each tortilla in the mixture of jocoque and pepper and put in a slice of panela and a few chili slices, roll and arrange in a refractory to form a first layer.
Wet the taquitos with a little of the mixture and put some cheese to melt between layers and finally decorate with slices of pepper and cheese to melt.
Bake for 20 minutes, in the oven at 250 degrees Celsius, or until the cheese is lightly browned.
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