Red Tacos

queso frescomasatacos

Red Tacos with Queso Fresco and Piquín Salsa Verde

Red Tacos with Queso Fresco and Piquín Salsa Verde

Tacos Rojos de Queso Fresco con Salsa Verde con Piquín

Recipe Yield

16 tacos

Cooking time

1 hour 15 minutes

Rate this recipe

4.34 from 3 votes

Ingredients

For the filling:

  • 2 tablespoons vegetable oil
  • ½ cup finely chopped white onion
  • 1 serrano chile stemmed and finely chopped
  • 1 garlic clove pressed or finely chopped
  • 2 ripe Roma tomatoes (½ pound) cored and finely chopped
  • 2 to 3 tomatillos (⅓ pound) cored and finely chopped
  • ½ teaspoon kosher or coarse sea salt or to taste
  • 2 cups crumbled queso fresco (8 ounces)

For assembling:

  • 1 batch Red Tortillas
  • Vegetable oil for greasing the comal
  • 1 batch Salsa Verde con Piquín to sauce the tacos
  • Mexican crema to drizzle over the tacos
  • Crushed dried chile piquín optional, garnish

To Prepare

To make the filling:

  • Heat 2 tablespoons of oil in a large skillet set over medium-high heat. Add the onion and serrano and cook for 3 to 4 minutes, until wilted. Stir in the garlic, stir and cook for a minute, until fragrant but not burnt. Add the tomatoes, tomatillos, and salt and cook stirring often, until they have completely softened and released their juices and then begin to dry up turning into a moist but mushy paste, about 7 to 8 minutes. Turn off the heat. Add the queso fresco and combine well. Set aside.

To assemble and dress the tacos:

  • Set your comal, cast iron, or nonstick skillet over medium heat. If desired, add a tablespoon of oil and spread throughout (you can also make the tacos without oil). Place a couple tortillas and add a couple tablespoons of the queso filling in the center of each. Fold the tortillas to close, and let the tacos cook and begin to crisp for a couple minutes on each side. Repeat with all the tortillas.
  • Serve, completely sauced with the Salsa Verde con Piquín. You may drizzle on Mexican crema and sprinkle some crushed dried Piquín on top.

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Comments

4comments inRed Tacos with Queso Fresco and Piquín Salsa Verde

  1. RosaMaria from Washington State

    Oct 11

    Hola! That is the way my mother (born in Tamaulipas, Mexico) used to make enchiladas for us when we lived in southern Texas (she moved to Texas when she married my dad in the late 1940s). They were always fried crispy soft and filled with queso fresco. I don’t remember her using tomatillos. She would even make her own queso fresco. They were so good!! We also enjoyed frijoles (pinto) de la olla and arroz colorado (simmered in tomato sauce and chicken broth).

    I’m a big fan and have 2 of your cookbooks. I love watching your series; I learn so much about Mexico, it’s rich culture and the foods from its many regions. Thank you!!

    1. Pati Jinich

      Oct 24

      Thanks for sharing your mama’s recipes Rosa Maria, un abrazo!

  2. Eugenia

    Sep 26

    Hola Pati, I love this recipe you posted here, because it is very similar to my favorite “Enchiladas Potosinas”, the main original dish that I tasted in the beautiful City of San Luis Potosí, in México….!!! So, thank you very much for placed it in here in your Website for me…

    1. Pati Jinich

      Oct 11

      You are right Eugenia, they are similar. And I also have a recipe for Enchiladas Mineras, very much like Potosinas, enjoy! https://patijinich.com/miner-style-enchiladas/

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