Asadero Cheese Tacos with Salsa Verde

Expand Your Taco Horizons

You like cheese. You like salsa. And, you like tacos. This is your dish. Chunks of asadero cheese softened in a spicy roasted green salsa served on warm corn tortillas.

Asadero cheese is a melting cheese commonly used to make quesadillas. It’s very popular in the states of Durango, Aguascalientes, Jalisco, and Guanajuato.

Asadero Cheese Tacos in Salsa Verde

Having a Taco Party?

Make a double or triple batch of these tacos for your next taco party, called a taquiza. On your serving table, place a large bowl with the cheese and salsa and a stack of warm corn tortillas on the side and your guests can easily make their own tacos.

How to Make

Ingredients

  • 1 1/4 lb. asadero, Oaxaca, or panela cheese (In a pinch, you can use mozzarella too.)
  • 1 lb. green tomatoes
  • 4 serrano chiles
  • 1/4 medium white onion
  • 1 clove garlic
  • 1/4 teaspoon whole cumin
  • 3 fresh epazote leaves or 1 teaspoon dried
  • 6 sprigs fresh cilantro
  • 1/2 cup water
  • 2 tablespoons cooking oil
  • 12 corn tortillas
  • 1 teaspoon salt
Ingredients to Make Cheese Tacos

Preparing the Salsa

Blacken the green tomatoes, onion, serrano chiles, and garlic in a dry medium-hot pan. Leave the skin on the garlic. You will remove it after charring.

Charring Green Tomatoes and Serrano Peppers

Cook until the vegetables have blackened. This step adds a deep rich smoky flavor to the salsa.

Charred Green Tomatoes and Serrano Chiles

Let the garlic cool to the touch and then remove the papery skin. Chop the garlic very finely. Leaving the skin on keeps the garlic from becoming bitter.

Peeling Roasted Garlic
Removing Stems from Roasted Serrano Peppers

Cut the tops off of the chiles. If you prefer a milder salsa, you can also remove the seeds and stems. We chose not to remove the seeds because we like a salsa with some heat. A fair warning, this salsa is quite hot.

Put the charred vegetables in your blender with 1/2 cup water. Blend for 1 minute until evenly blended but still has some texture. Don’t over blend.

Salsa Ingredients in Blender

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. This step is called “seasoning” and it is important to fully develop the flavor of the salsa.

Cooking Salsa Verde for Cheese Tacos

Bring the salsa to a boil and reduce the heat to medium. Cook for 10 minutes. After ten minutes, add the finely chopped garlic, whole cumin seeds, and salt.

Adding Garlic and Cumin to Salsa Verde

Add the fresh epazote leaves. You can substitute 1 teaspoon dried epazote.

Adding Epazote to Salsa Verde

Finely chop the cilantro leaves.

Chopped Cilantro on Cutting Board

Serving the Tacos

Chop the cheese into bite-sized chunks. Pour the hot salsa into a serving bowl and then add the cheese. A stone molcajete makes a great serving dish.

Cheese and Salsa Verde in Molcajete

Stir to cover the cheese with salsa and sprinkle with the chopped cilantro. Let rest for 10 minutes to soften the cheese.

Asadero Cheese Salsa Verde and Cilantro in Molcajete

Be sure to warm the tortillas. Place them on hot comal or griddle for about 30 seconds per side. For each taco, spoon 2 or 3 chunks of cheese and salsa on each tortilla. Serve immediately. We like these tacos with an icy cold Mexican beer.

Cheese Taco with Salsa Verde

Provecho!

Making Cheese Tacos with Salsa Verde
Cheese Taco with Salsa Verde
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3.8 from 5 votes

Asadero Cheese Tacos with Salsa Verde Recipe

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.
Course Tacos
Cuisine Mexican
Keyword Cheese Tacos Recipe, How to Make Cheese Tacos, salsa verde
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 tacos
Calories 752kcal
Author Andrés Carnalla

Ingredients

  • 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

Instructions

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.

Notes

Adjusting the Heat
  • A word of warning. This salsa is very spicy. If you prefer a milder salsa, you can reduce the number of chiles from 4 to 2. To reduce the heat even more but still retain flavor, remove the seeds and veins from the chiles.
Substitutions
  • You can use jalapeño peppers instead of the serrano pepper for a milder salsa. The flavor won’t be as bright but it will still be delicious.
  • You can substitute flour tortillas for the corn tortillas.
  • Any of the following cheeses will give you good results: queso asadero, queso Chihuahua, queso Oaxaca, or queso panela. In a pinch, you can even substitute mozzarella or provolone.
Serving Tips
  • These tacos are served warm not piping hot.
Storage
  • This dish keeps well in the refrigerator for up to 2 days. To serve, reheat in the microwave until the salsa is hot and the cheese has softened. (About 1 to 2 minutes depending on your microwave.) Don’t allow the cheese to melt.

Nutrition

Serving: 3tacos | Calories: 752kcal | Carbohydrates: 43g | Protein: 37g | Fat: 49g | Sodium: 1031mg | Sugar: 10g

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5 comments… add one
  • An easy and delicious recipe.

  • Susan

    These are definitely going to become lunch as soon as I get a chance to make them. I will be using fewer chiles, minus the seeds and veins, so we can enjoy them without repercussions.

  • GARY VINEYARD

    You describe ‘green tomatoes but picture Tomatillos nowhere the same…so which is it? Thanks.

    • Ann

      I agree about the Tomatillos. Definitely not the same as a green tomato BUT the main ingredient in salsa verde.

  • Kevin

    We loved this recipe – made it twice. Recommend food processor instead of blender so salsa is coarser.

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