Cheese Tacos in Blue and White Tortillas

• FAST
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 2 pounds farmer's cheese or ricotta, crumbled
2. 1/2 cup yogurt
3. 1/2 cup cream
4. 1/2 cup onion, finely chopped
5. 1/3 cup epazote, minced
6. 1-2 tablespoons serrano chile, finely chopped
7. Salt and black pepper
8. 24 fresh blue and white corn tortillas (16 inches each), or 48 tiny tortillas
9. Salsa for serving

1. 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.
2. 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.