Cheese Tacos in Blue and White Tortillas

 Satisfying Vegetarian Recipes



  • 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


  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.

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