Preparation:
1. For the guajillo sauce: Remove the seeds and veins from the guajillo chiles. Heat a pan over medium heat and toast the chiles for a few seconds until they release their aroma, being careful not to burn them. Soak the chiles in hot water for 10 minutes or until soft. Blend the soaked chiles with the honey, apple cider vinegar, water, and a pinch of salt until you get a smooth sauce. If necessary, strain the sauce to remove any pieces of chile skin.
2. Cut the panela cheese into slices approximately 1.5 cm thick. Heat a grill or skillet over medium-high heat and lightly brush the cheese slices with olive oil. Grill the panela cheese on both sides until golden brown and have grill marks, approximately 2-3 minutes per side.
3. In a small skillet, toast the pumpkin seeds over medium-low heat for a few minutes, stirring constantly, until they are lightly browned and begin to pop. Be careful not to let them burn.
4. To serve, place the grilled panela cheese slices on a plate. Generously pour the honey and guajillo chile sauce over the cheese. Sprinkle with the dried cranberries and toasted pepitas.
Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4
Note: This dish is ideal as a starter or side dish. The combination of the saltiness of the cheese, the sweetness of the honey, and the spicy touch of the guajillo is simply delicious.
