My travel bug started at an early age. I still remember the fist airplane ride I ever took, it was in a small engine plane and I was with my Grandmother on our way to San Antonio, Texas. I think I was around 6 or 7 and it was the best experience ever! A few years later, around 13, I took my first solo flight, but this time I was on my way to Guadalajara, Jalisco, to visit my aunt Celina. That was the first of many trips to visit her and her family, and I always enjoyed my stays with her.
Over the years I have learned so much from my Aunt! She is a great cook, impeccable hostess and we always have so much fun talking recipes and eating really good food. She kindly shared her recipe for Cuachala and Carne en su Jugo - both recipes from Jalisco - you can read about those here in the blog. I admire her because her house always looks like it could be in a magazine, and the one thing I adore and would love to be able to emulate is having the table ready and set at all times. Try as I may, I can’t seem to be able to do it!
In any case, I’m sure my aunt forgives me for not having it quite all together as far as the table settings go, but what’s important here is the FOOD! Today’s recipe is yet another one I’ve learned from her. I had never seen this anywhere before she made it during one of my visits. Panela Oreada translates to “aired panela cheese”, and you can find this kind of special cheese in very specific mercados in Mexico, not everyone carries it. Luckily, it is extremely easy to replicate at home. All you need is time and patience.
Queso Panela is a very fresh, lightly salted cheese popular in Mexico. Its texture is very humid and porous, and it lends itself well to pan frying or grilling. It is served as an appetizer, but it can also be used to stuff peppers, or grated to top fried tacos or tostadas. It is one of the most consumed cheeses in Mexico. But if you age it, the rind becomes thicker and a golden yellow colour, and it becomes a more elegant cheese, perfect as a starter, especially if you serve it with salsa and tostadas. Pour yourself a beer or a glass of white or rosé wine and you will be happy indeed. If you close your eyes, imagine you are in my Aunt Celina’s terrace enjoying a great dinner.
Panela Oreada con Salsa Verde con Aguacate
Lightly Aged Panela Cheese with Avocado Salsa Verde
Panela Oreada:
1 panela cheese, preferably round, about 200g
Corn tostadas
Salsa Verde con Aguacate
Place panela cheese on a rack over a tray and refrigerate, uncovered, for 2-3 days, turning every day until cheese is no longer dripping. It will develop a thin yellow rind and will be firm to the touch.
Small cheese rounds will be ready in 2-3 days, but if your cheese is larger, it may take a bit longer. You decide when yours is ready.
Serve as an appetizer with corn tostadas and Salsa Verde con Aguacate.
Salsa Verde con Aguacate:
350g fresh tomatillos, husked and washed (about 6)
1 Jalapeño chile, whole
Handful of cilantro, 1/2 - 3/4 cup, chopped, or more to taste
1 small garlic clove, chopped
1 small avocado, pitted and cubed
2 Tbsp minced white Spanish onion, rinsed and drained
Salt to taste
In medium saucepan, place tomatillos and Jalapeño and cover with water.
Bring to a boil, then reduce temperature and simmer only until tomatillos start to change colour, about 5 minutes.
Remove from liquid and place in blender jar along with cilantro and garlic.
Add 2 Tbsp of the cooking liquid and blend until fairly smooth.
Pour onto large bowl and let cool for 10-15 minutes. Once cool, add cubed avocado and rinsed onion. Adjust seasoning and serve.
Salsa makes 2 cups. Serves 4-6 as an appetizer.