Description
Baked Panela with Cactus is a warm, savory Mexican dish featuring tender nopales and spicy chiles de árbol layered over soft-baked panela cheese. Serve with corn tortillas or tostadas for a simple, flavorful bite.
Ingredients
Scale
- 6 cactus pads, thorns removed and chopped in small pieces
- 1 small white onion, halved and divided
- 4 garlic cloves, divided
- 1 cilantro bunch, divided
- 1 teaspoon salt
- 1 tablespoon olive oil
- 3 dried chiles de arbol, tops and seeds removed, chopped
- corn tortillas, warmed
Instructions
- Place chopped cactus in a medium saucepan with enough water to cover. Heat over medium heat. Add one onion half, 3 garlic cloves, half cilantro bunch and salt. Boil for 45 minutes or until cactus is tender and dark in color. Remove onion, garlic and cilantro and discard. Drain cactus in a large colander under cold running water. Set aside.
- Preheat oven to 350° F.
- Chop remaining onion, garlic clove and cilantro. Heat oil in a large pan over medium heat. Add chopped onion; Cook for 4 minutes. Add garlic and chile de arbol, fry for 2 minutes stirring frequently. Remove from heat, add drained cactus and chopped cilantro.
- Place panela cheese on a small ovenproof dish; Spoon cactus mixture over cheese. Bake for 15 minutes or until cheese is soft. Serve with corn tortillas or tostadas.