Asadero Cheese Tacos with Salsa Verde Recipe

Ingredients

• 1 1/4 lb (567 g)asadero, Oaxaca or panela cheese
• 1 lb (454 g), about 8 mediumgreen tomatoes
• 4serrano chiles
• 1/4 medium (about 57 g)white onion
• 1 clovegarlic
• 1/4 teaspoonwhole cumin
• 3 fresh leaves or 1 teaspoon driedepazote
• 6 sprigs (about 2 tablespoons chopped)fresh coriander
• 2 tablespoonscooking oil
• 1/2 cup (120 ml)water
• 1 teaspoonsalt
• 12corn tortillas

Instructions

1. 1

   Char the vegetables

   Heat a medium pan over medium-high heat without oil. Blacken the green tomatoes, onion, serrano chiles and garlic, keeping the garlic skin on. Cook until the vegetables are charred.

2. 2

   Prepare the garlic

   Allow the garlic to cool until you can handle it, then peel away the papery skin and chop it very finely.

3. 3

   Trim the chiles

   Cut the tops off the chiles. For a milder salsa, remove the seeds and stems as well.

4. 4

   Blend the salsa

   Put the charred vegetables in a blender with 1/2 cup (120 ml) water. Blend for 1 minute.

5. 5

   Heat the oil

   Preheat 2 tablespoons of cooking oil over high heat, then pour in the blended salsa.

6. 6

   Cook the salsa

   In the same pan used to char the green tomatoes, preheat 2 tablespoons of cooking oil over high heat, then pour in the blended salsa.

7. 7

   Season the salsa

   After the salsa has cooked for 10 minutes, add the finely chopped garlic, whole cumin and salt. Stir, then add the epazote leaves.

8. 8

   Add the cheese

   Cut the cheese into bite-sized chunks. Pour the hot salsa into a serving bowl and add the cheese.

9. 9

   Soften the cheese

   Stir to coat the cheese with salsa and scatter over the chopped coriander. Leave to rest for 10 minutes so the cheese softens.

10. 10

    Warm the tortillas

    While the cheese and salsa rest, heat the corn tortillas on a comal or griddle for 30 seconds per side.

11. 11

    Assemble the tacos

    Spoon 2 or 3 chunks of cheese and some salsa onto each tortilla. Serve immediately.

What are asadero cheese tacos?

These tacos are a Mexican-style filling of cheese and salsa verde, served in warm corn tortillas. Salsa verde gets its colour and tang from green tomatoes, with chiles adding heat.

Here, the tomatoes, onion, garlic and serranos are charred before blending, which gives the sauce a smoky edge. Asadero is a good melting cheese; Oaxaca or panela are offered as alternatives.

Nutrition and macros by portion

The nutrition label shows one serving as written: 752 calories, 37g protein, 43g carbs, 49g fat.

The cheese supplies much of the fat and protein, while the corn tortillas contribute most of the carbohydrate. To balance the plate, serve the tacos with a fresh salad or vegetables alongside.

Building the salsa verde

Char: Let the vegetables blacken in a dry pan, turning as needed so they colour across their surfaces. The garlic stays in its skin while it cooks, then is peeled and chopped.

Blend: The charred vegetables are blended with water for 1 minute. The resulting salsa is cooked in hot oil, then seasoned with garlic, cumin, salt and epazote.

Choosing the cheese

Asadero: This cheese softens in the hot salsa and gives the tacos their rich, stretchy filling. Cut it into bite-sized chunks so it is easy to spoon into tortillas.

Alternatives: Oaxaca cheese is another suitable option. Panela is also listed; it tends to hold its shape more than a melting cheese, so expect a different texture.

Getting the heat right

Serranos: The recipe uses four chiles, and their heat can vary. For a gentler salsa, remove the seeds and stems when trimming them.

Charred vegetables: Blackened skins contribute the salsa’s smoky flavour. Avoid leaving the vegetables unattended, and move them around so they char without burning excessively.

Timing and texture

Cook the blended salsa for 10 minutes before adding the finely chopped garlic, cumin and salt. Stir in the epazote afterwards so its herbal flavour remains distinct.

Once the salsa is mixed with the cheese, give it 10 minutes to rest. The cheese should soften in the hot sauce; the recipe does not call for melting it over direct heat.

Serving the tacos

Warm each tortilla on a comal or griddle for 30 seconds per side while the cheese and salsa rest. This makes the tortillas pliable for filling.

Spoon 2 or 3 chunks of cheese with salsa into each tortilla and serve straight away. A simple side of beans or a crisp salad can round out the meal.

Recipe notes & tips

• Use a dry pan to char the vegetables, as directed.
• Keep the garlic skin on while charring, then peel and chop it finely.
• Remove the serrano seeds and stems if you prefer a milder salsa.
• Cut the cheese into similarly sized pieces for easy serving.
• Warm the tortillas just before assembling so they remain pliable.

Variations

• Milder salsa: Remove the seeds and stems from the serranos before blending.
• Oaxaca cheese: Swap in Oaxaca cheese for a similarly soft, melting filling.
• Panela cheese: Use panela for a firmer cheese texture.
• Dried epazote: Use 1 teaspoon dried epazote instead of 3 fresh leaves.
• Extra herbs: Add the listed chopped coriander over the cheese and salsa before resting.

Common mistakes to avoid

• Skipping the char: Blacken the vegetables in the dry pan to develop the salsa’s smoky flavour.
• Overcooking the garlic: Char it in its skin, then peel it once cool enough to handle.
• Leaving all the chile seeds in: Remove seeds and stems if you want to reduce the heat.
• Adding the cheese too early: Stir it into the hot salsa and let it rest for 10 minutes rather than cooking it separately.
• Serving cold tortillas: Heat each one for 30 seconds per side on a comal or griddle.

How to store

Store leftover cheese and salsa in an airtight container in the fridge and use within 2 days. Reheat gently until warm, and heat tortillas separately just before serving.

Frequently asked questions