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Ideally, a cheese should never be served cold, as the low temperature hides the natural aromas and flavors in cheeses.

Panela in peanut sauce

sombrero Fácil reloj 20 min personas 6

INGREDIENTS

500 grams of NAVARRO® Panela Cheese

1 cup of peeled peanuts

1/2 small onion, in quarters

2 pasilla chiles, seedless, washed and dried

6 Cooked tomatoes

2 Bay leaves

1 Chocolate bar

2 tablespoon oil

2 cups chicken broth, enough to blend


PREPARATION

FOR THE SAUCE

1. Heat oil in pan, add the peanuts; brown lightly and remove them from the pan, save the remaining oil and set aside. 

2. Add onion to the pan, sauté for a few minutes until translucent. Remove and set aside. Add pasilla chiles, bay, add tomatoes cut in 4, cook for 5 minutes. Remove from the pan and put everything in the blender. Add the bay leaf, chocolate and a little chicken broth, until mixture is thoroughly blended. 

3. Strain the sauce and pour over the same pan with a little hot grease. Cook for 5 minutes, season, set aside.

FOR THE CHEESE

4. Cut NAVARRO® Panela Cheese in 2 cm wide slices, put inside the sauce to heat for a minute, serve hot. Garnish with tortillas and beans.