An easy to prepare taco filling made with chunks of asadero cheese softened in a spicy roasted green tomato salsa served on warm corn tortillas.
- 1 1/4 lb. asadero, Oaxaca, or panela cheese
- 1 lb. green tomatoes (about 8 medium size)
- 4 serrano chiles
- 1/4 medium white onion (about 2 ounces)
- 1 clove garlic
- 1/4 teaspoon whole cumin
- 3 fresh epazote leaves or 1 teaspoon dried
- 6 sprigs fresh cilantro (makes about 2 tbsp. chopped cilantro)
- 2 tablespoons cooking oil
- 1/2 cup water
- 1 teaspoon salt
- 12 corn tortillas
Making the Salsa Verde
In a dry medium-hot pan blacken the green tomatoes, onion, serrano chiles, and garlic. Leave the skin on the garlic. You will remove it after charring.
Cook until the vegetables have blackened.
Let the garlic cool to the touch and then remove the papery skin. Chop the garlic very finely.
Cut the tops off of the chiles. If you prefer a milder salsa, you can also remove the seeds and stems.
Put the charred vegetables in your blender with 1/2 cup water. Blend for 1 minute.
Preheat 2 tablespoons of cooking oil over high heat. Pour the blended salsa into the hot oil.
In the same pan you used to blacken the green tomatoes, preheat 2 tablespoons of cooking oil over high heat then pour the blended salsa into the hot oil.
After cooking for ten minutes, add the finely chopped garlic, whole cumin seeds, and salt.
Stir and then add the epazote leaves.
Serving the Tacos
Chop the cheese into bite-sized chunks. Pour the hot salsa into a serving bowl and then add the cheese.
Stir to cover the cheese with salsa and sprinkle with the chopped cilantro. Let rest for 10 minutes to soften the cheese.
While the cheese and salsa are resting, heat the corn tortillas 30 seconds per side on your comal or griddle.
For each taco, spoon 2 or 3 chunks of cheese and salsa on each tortilla. Serve immediately.