Fried Panela Tacos With Hatch Chile Salsa
HOW TO MAKE IT
- In a nonstick or well-seasoned cast iron pan, add the sliced Panela and fry each side for about a minute or until it’s browned and a bit crispy.
- Heat the corn tortillas in a pan or comal on both sides until warmed through.
- Fill each tortilla with the fried Panela. Garnish with fresh cilantro leaves, onions and top with Cacique® Hatch Chile Salsa Verde.