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
Per-100g nutrition (4 ingredients verified)
| Ingredient | kcal | Protein | Fat | Carbs |
|---|---|---|---|---|
| Neutral oil | 867 | 0 g | 93.3 g | 0 g |
| Salt | 0 | 0 g | 0 g | 1330 g |
| Corn tortillas | 188 | 3.1 g | 1.6 g | 40.6 g |
| Mild salsa verde cruda | 16 | 0 g | 0 g | 3.1 g |
Values are per 100 g of the listed ingredient. Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients without a verified match are omitted.
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.
- Advertisementslot: recipe-midsteps
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
Round it out
Recommended Cookware & Gear
Cast Iron Round Comal (10.5")
Essential for blistering tortillas and charring chiles evenly.
Heavy Duty Cast Iron Tortilla Press (8")
Engineered leverage for uniform, paper-thin corn masa discs.
Volcanic Stone Molcajete (8.5")
Basalt texture shears cell walls for superior salsa emulsions.
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