Domesticait

simplerecipes:

Nicaraguan Repochetas

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 or jack work well too)
1/2 cup Mexican Crema or sour cream
1/4 cup cilantro leaves

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.

via Bitchin’ Camero

(Source: farm5.static.flickr.com)