- 2 pounds farmer's cheese or ricotta, crumbled
- 1/2 cup yogurt
- 1/2 cup cream
- 1/2 cup onion, finely chopped
- 1/3 cup epazote, minced
- 1-2 tablespoons serrano chile, finely chopped
- Salt and black pepper
- 24 fresh blue and white corn tortillas (16 inches each), or 48 tiny tortillas
- Salsa for serving
How to make this recipe
Combine the cheese, yogurt and cream in a medium bowl. Add the chopped onion, epazote and serrano chile and mix well. Season to taste with salt and pepper.
Spoon the mixture evenly over a tortilla. Cover with another tortilla as if you were making a sandwich. Repeat until all ingredients are used. Heat on a comal or griddle before serving.