Asadero Cheese Tacos in Salsa Verde

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. Garlic, cumin, and epazote add a deep herbal flavor to the salsa.

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

View the full recipe at Mexican Food Journal →