Requesón con Epazote
Warm requesón — Mexico's soft, ricotta-like cheese — folded with sweated onion and plenty of epazote, then griddled inside tortillas until the edges crisp. A twenty-minute taquería staple from the markets of Central Mexico.
- Time
- 20 min
- Heat
- Yield
- 8 tacos
- Region
- Central Mexico
Ingredients
Requesón
To build
Method
Sweat the minced onion in oil over medium-low heat until translucent and sweet.
Stir in the requesón and epazote and warm gently, stirring, just until creamy — do not let it bubble hard or it will weep.
Season the mixture generously with salt; requesón is mild and drinks it up.
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Warm the tortillas on a comal until soft, then spread a thick layer of requesón down the center of each.
Fold the tacos and return them to the comal until the outsides toast and crisp lightly.
Serve topped with salsa verde cruda and sliced radishes.
Build the plate
