Tops Friendly Markets Recipes
https://tops.ads.webstophq.com/Recipes/Detail/8673/Grilled_Nopales_and_Queso_Panela
Grilled Nopales and Queso Panela
Yield: 6-8 tacos
Ingredients
| 3 | nopales (cactus paddles, cleaned) | ||
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| 1 | queso panela (10 ounce pack) | ||
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| 1 | Chile Oil Marinade (recipe below) | ||
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| 8 | La Banderita White Corn Tortillas | ||
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| salt and pepper, to taste | |||
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| Chile Oil Marinade | |||
| 1/2 | cup | canola oil (or substitute vegetable oil) | |
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| 1/2 | ounce | piloncillo (or substitute brown sugar) | |
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| 2 | dry chile guajillo or New Mexico chile | ||
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| 1 | clove | garlic | |
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Directions:
Rinse and clean cactus paddles. With a vegetable peeler or small sharp knife, peel away the thorns and darker bumps where thorns grow.
Place paddles on a sheet pan. Brush chile oil marinade on both sides. Season with salt and pepper to taste.
Cut cheese in long thick slices. Set aside.
Grill cactus paddles on a hot grill or grill pan on both sides. (3 minutes each side)
Cut in slices small enough to fit in a tortilla.
In a separate pan, sear the cheese slices until golden. Set aside.
Heat the tortillas right on the grill or in a grill pan.
Assemble your taco with a mixture of cactus paddle slices and cheese slices. Top with your favorite salsa.
Chile Oil Marinade:
Toast chiles lightly on low heat.
In a blender, mix all ingredients until fully blended. (1 min)
Set aside.
Recipe image provided by and used with permission of Ole Mexican Foods
Please note that some ingredients and brands may not be available in every store.
Tops Friendly Markets Recipes
https://tops.ads.webstophq.com/Recipes/Detail/8673/
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