INGREDIENTS
100 Grams of Traditional Rio Mar Mole
1 Teaspoon of Chicken Bouillon
1 Cup of Water
4 Cactus Leaves (preferably of the same size)
150 Grams of Panela Cheese
Oil Spray
Salt to Taste
Bring the water and Chicken Bouillon to a rapid boil in a saucepan. Lower to medium heat. Add the Traditional Rio Mar Mole. Stir until a thick sauce is formed. Put on one side.
Spray oil in a large frying pan or skillet. Heat over medium heat. Place 2 of the previously washed cactus leaves in the pan. Sprinkle with salt, place one piece of panela cheese on top of each leaf. Cover with the other two leaves, like a sandwich. Cook for 3 minutes on each side.
Place 4 tablespoons of Traditional Rio Mar Mole on a plate and spread over the entire plate. Place a cactus “sandwich” on the Mole and garnish with fresh salad. It is now ready to serve.
Bon Appetit!!
Nopal with Cheese and Mole