Tacos de Queso Panela
These are the easiest tacos and a crowd pleaser with my kids. My 9-year-old thinks it’s the best to fry cheese and sometimes we do “inverse” quesadillas…I’ll post on that another time. The point is that its super easy, get your kids involved and who doesn’t like a little charred melted salty cheese with some tangy salsa? Okay, if you don’t this recipe is not for you. Hope you get to make these, buen provecho!
Queso Panela Sliced
• 1lb tomatillos, husked, washed
• 1 jalapeño (or more if you want it spicier)
• 1 tbsp honey
• 1 garlic clove
• ¼ white onion
• Salt to taste
Blue Corn tortillas
Chopped chives (garnish)
*Note: we made a fresh batch of salsa, but if you are feeling lazy – store bought works just fine. I don’t get the jar ones, instead I walk into the prepared foods section, grab one and then get additional jalapeños or habanero if I want to adjust its heat.
Start by making your salsa. In a baking sheet set your tomatillos, onion, jalapeño and garlic under your broiler. Brown all around and then place in your blender. Blend until smooth and then add your honey and salt to taste.
Next, heat up a cast iron comal or nonstick pan. Spray with your cooking oil and place your cheese. Keep it in medium / high heat for about 2 -3 minutes then flip. It’s a bit tricky and if you mess it up, don’t worry! You can flip it again after you are done with the other side. You are looking for a nice charred cheese on the outside and gooey on the inside. Remove the cheese and set on a plate.
In the same oily pan, heat up your corn tortillas…they will suck some of that salty oil. It will take you about 20 seconds to make sure they are warm, but not fried. Don’t let them get “crunchy.”
Now you are ready to plate your tacos, place your corn tortilla and add cheese, green salsa and sprinkle chives. Provecho!!!