Queso Asado Recipe

Prepare cheese

Trim the panela into 1/2- to 3/4-inch thick slices. Pat the slices dry with paper towel so they sear instead of steaming.

Prepare vegetables

Slice tomatoes into 1/4-inch rounds. Halve, pit and slice the avocados lengthwise into 1/4-inch slices; toss slices with a squeeze of lime to prevent browning. Rinse and pat lettuce leaves dry.

Roast jalapeños

Toss whole jalapeños with 1 tsp olive oil and a pinch of salt. Heat a cast-iron skillet or grill over medium-high heat. Place jalapeños directly on the hot surface and roast, turning occasionally, until charred and blistered on all sides, about 6–8 minutes. Transfer to a bowl and cover with a plate or plastic wrap for 5 minutes to steam (easier to peel if desired). Optionally peel and halve lengthwise, remove seeds for milder heat, or leave whole.

Grill panela

Heat a heavy skillet or grill to medium-high and add 1 tsp olive oil to the pan. When shimmering, place panela slices in a single layer and grill 2–3 minutes per side until golden brown crust forms and cheese is warmed through but not melted into a puddle. If using a grill, oil the grates first. Transfer grilled slices to a warm plate.

Season

Drizzle the grilled panela lightly with the remaining olive oil (about 1 tsp) and sprinkle with 1/2 tsp kosher salt and 1/2 tsp black pepper. Taste a small piece and adjust seasoning as desired.

Make dough

In a medium bowl combine 2 cups flour, 1 tsp baking powder and 1/2 tsp salt. Cut in 3 tbs shortening or lard with a pastry cutter or fingers until mixture resembles coarse crumbs. Gradually stir in 1/2 cup warm water until a soft, slightly sticky dough forms.

Rest and divide

Turn dough onto a lightly floured surface and knead 8–10 turns until smooth. Form into a ball, cover with a towel or plastic wrap, and let rest 15 minutes. Divide dough into 8 equal pieces and roll each into a tight ball.

Roll tortillas

On a lightly floured surface, roll each ball into a 6–7-inch thin round, rotating and dusting with flour as needed to prevent sticking.

Cook tortillas

Heat a dry skillet or griddle over medium-high heat. Lightly brush the skillet with 1 tsp olive oil or use a paper towel to wipe oil across the surface. Cook each tortilla 30–45 seconds per side until puffed and lightly browned spots appear. Keep cooked tortillas warm wrapped in a towel.

Assemble plates

Place a warm tortilla on each plate. Arrange a few lettuce leaves and tomato slices on the tortilla, top with a slice of grilled panela, 3–4 avocado slices and a roasted jalapeño (halved or whole, per preference).

Garnish and serve

Sprinkle with chopped cilantro and a pinch of crushed red pepper if using. Serve with lime wedges on the side. Offer extra tortillas so diners can build tacos or eat components separately.