Dish of Panela Cheese, Marinated
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Panela Cheese, Marinated


Mexico City   -   Queso Panela Marinado
Serves:
Effort:
Sched:
DoAhead:  		 5 app
**
24+ hrs
Must		 This very simple cheese appetizer is popular in Mexico City. Naturally, being the diplomatic center of the country, there are many parties requiring appetizers.

10
----
2
1
1
1/2
2/3
1/4
----
12
oz
---
t
t
t
T
t
c
---

Queso Panela (1)  
-- Seasonings
Oregano, dry (2)
Cilantro
Pequin Chili (3)
Rosemary, fresh
Sea Salt
Olive Oil, ExtV
-- Garnish
Black Olives (4)
Make   -   (25+ hrs - 15 min work)
  1. Cut PANELA.into 3/4 inch cubes and place in a non-reactive bowl.
  2. Chop CILANTRO, CHILI and ROSEMARY fine. Mix with Oregano
  3. Sprinkle Herb Mix over Cheese, then pour over the Olive Oil. Let marinate in the refrigerator 24 hours or so. Tumble a few times for even marinading. I seal it in a plastic bag with the air squeezed out and just turn it over now and then.
  4. Bring Cheese out of the fridge about 45 minutes before serving to let it come to near room temperature and drain off excess olive oil.
  5. Serve garnished with the Olives. Provide toothpicks or similar to snag them with.
NOTES:

  1. Queso Panela:

      This is a fresh cheese usually in wheels of about 10 to 12 ounces. It should be available in the refrigerated cases of any market serving a significant Mexican community. For details see our Varieties of Cheese page.

  2. Oregano:

      Properly, this should be Mexican Oregano (Lippia graveolens), leaves of a verbina shrub that grows in the region. This is rather hard to find even here in Los Angeles, so you may have to use regular oregano. Mexican Oregano is a bit more minty in flavor, so maybe add a little dried mint.

  3. Pequin Chili:

      These are tiny bead-like chilis, and very hot. My pequin shrub was out of season when I did this recipe, so I chopped up a hot orange Thai chili instead.

  4. Black Olives:

      These are California black olives from a can. The pattern recipe calls for them to be chopped coarse, but I prefer to leave them whole.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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