|12||To 18 ounces Panela cheese|
|¼ cup||Olive oil|
|1 cup||Gold tequila|
|Lime juice, to taste|
Slice the cheese 1/2inch thick and place in a bowl of ice water for about 5 minutes. Pat the cheese dry and dust with the flour, shaking off any excess.
Heat a large cast iron skillet, over a high heat. Add the oil and fry the cheese, turning once, until golden brown. USE CAUTION: Standing far enough back so you do not get near the flames, ignite the tequila. Let the flames die out.
Remove the cheese and tequila to a platter and finish with a sprinkling of lime juice. Serve with pickled chipotle peppers and warm corn tortillas.
Yield: 6 servings
TOO HOT TAMALES SHOW #TH6272
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