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Categories:
guajillo chilies water olive oil apple vinegar clove garlic sugar salt Panela cheese tomatoes nopales tender olive oil vinaigrette chili
Viewed: 79 - Published at: 4 years agoIngredients
- 3 guajillo chilies
- 1 cup water
- 1/2 cup olive oil
- 1/4 cup apple vinegar
- 1 clove garlic
- 1/4 teaspoon sugar
- salt
- 1/2 kilogram panela cheese or ricotta cheese or high moisture mozzarella
- 6 tomatoes
- 6 nopales tender, cactus
- 2 tablespoons olive oil
- 1/2 cup vinaigrette chili
Method
- Rinse the chilies, remove the seeds, and soak in 1 cup hot water until soft. Drain and pat dry.
- In a blender, add the chilies, oil, vinegar, garlic, sugar, and salt to taste.
- Puree and drain.
- Refrigerate before serving.
- Slice the cheese and tomatoes into 1-centimeter slices.
- With a cookie cutter, cut out circles of nopales.
- In a saucepan, heat the olive oil. Sear the nopales and cheese on both sides. Remove and set aside.
- Plate by layers: 1 nopal circle, 1 cheese slice, 1 tomato slice. Repeat.
- Dress with the chili vinaigrette and serve.
