INGREDIENTS

200 grams NAVARRO® Panela cheese cut into sticks

2 American cucumber cut into sticks

1 celery cut into sticks

1 medium can of chilies in vinegar

1/2 cup white vinegar

1 cup water

5 carrots cut into sticks

3 spring onion divided by half

8 pcs of spring potatoes

10 tostadas

2 tablespoon oregano

3 tablespoon cilantro

2 bay leaves

5 tablespoon sugar

1 tablespoon black pepper

3 tablespoon sea salt 

PREPARATION

1. Heat water with vinegar, add sea salt, sugar and stir. When boiling, add oregano, cilantro, bay leaf and pepper.

2. Add carrot, onion and potatoes, cook for 15 minutes, turn off and let cool.

3. Once cold, add the pickled chilies, cucumber sticks, celery and NAVARRO® Panela cheese, mixing carefully so as not to break them.

4. Serve cold with tostadas.