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On a cheese board, place the soft cheeses on the edges and the strong ones in the center in order to have them arranged in accordance with their flavor and property of each cheese.

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.