INGREDIENTS

300 grams of Panela cheese

150 grams of pork leg

24 tortillas

4 tomatoes

5 ancho chiles

3 pasilla chiles

1/2 onion

10 green olives

2 cloves of garlic

2 cups of water

2 cloves

1 tablespoon of black pepper

2 tablespoons of salt

Fresh cilantro to taste

Oil 

PREPARATION

1. Cook the meat in enough water and salt. When it is well cooked, let it cool a little and shred. Set aside.

2. Cook the tomatoes, onion, cloves of garlic, cloves and chiles in a saucepan with enough water. In about 10 minutes, when the tomatoes are well cooked, blend all the ingredients with a little of the cooking water. Strain the sauce and sweat it in vegetable oil. Season with salt and pepper, leave on the heat while it seasons.

3. Chop the olives in small squares and chop the Panela Cheese also in squares. Separate Panela Cheese to garnish. Add the rest to the sauce together with the olives.

4. Put oil in a large frying pan to heat. Once it is very hot pass the tortillas through the oil and fill with the shredded meat and cover them with enough sauce. Decorate with cubes of Panela cheese and chopped cilantro.

TIP: They can be prepared without frying the tortillas and you will have a healthier recipe.