Courtesy of Bitchin Camero
Taco people! You have to check out this Nicaraguan-style Repochetas topped with cabbage slaw and Mexican-style crema.
INGREDIENT
4 cups chopped cabbage (or coleslaw mix)
1/4 cup white wine vinegar
1 tbsp. sugar
8 corn tortillas
12 oz. oaxaca cheese (shredded mozzarella, jack or pepper jack work well too)
1/2 cup Mexican Crema (or creme fraiche or sour cream)
1/4 cup cilantro leaves
INSTRUCTION
In a big bowl, whisk the vinegar and sugar together until the sugar dissolves. Add the cabbage and toss until well-combined. Set aside.
Preheat your grill, grill pan or skillet to medium heat. While it preheats, assemble the tortillas. Place 4 tortillas on a work surface, then top with equal amounts of cheese. Place another tortilla on top of the cheese and transfer to your grill, grill pan or skillet.
Cook for about 5 minutes on each side, or until the cheese is melted and the tortillas develop dark grill lines or begin to brown.
Serve with a heap of cabbage slaw, a drizzle of crema and a sprinkling of cilantro leaves. Fold in half and eat like a taco.
Makes 4 repochetas – 2 main servings, 4 side servings.
Courtesy of Bitchin Camero
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