| Step 1 |
Preheat a comal over medium-low heat. |
| Step 2 |
Heat two tablespoons of the oil in a large skillet over medium-high heat. Add the nopales, sprinkle the salt and stir for a minute or two until they begin to gently brown. |
| Step 3 | Pour in the remaining tablespoon of oil, and incorporate the onion, garlic, guajillo chiles and corn. Mix well and let it cook for about 3 to 4 minutes. |
| Step 4 | Squeeze in the lime juice, and continue to cook for another 2 to 3 minutes. Taste for salt and add more if need be. Scrape onto a bowl. |
| Step 5 | In the same skillet set over medium high heat, add a round slice of Panela cheese. Cook for a couple minutes per side, until gently browned. |
| Step 6 |
In a comal, heat a corn tortillas, until fully heated through on both sides. Add a slice of the panela cheese, top with the nopalitos, add Salsa Verde to taste, and enjoy! |
Pati Jinich
Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.