Name: Cheese Stew in Green Sauce
Prep time: 55 min
Cook time: 20 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1/4 onions, for the sauce; 2 cloves garlic, for the sauce; 4 serrano chiles, for the sauce; 1 teaspoon cumin, whole, for the sauce; 1/2 teaspoons black peppercorn, for the sauce; 8 tomatillos, cooked, for the sauce; 1 1/2 cups chicken broth, for the sauce; 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.