Fried cheese in tomato sauce (Salsa de queso) from Mercados: Recipes from the Markets of Mexico (page 205) by David Sterling

  • lard
  • epazote
  • Show all ingredients...
  • Serves : 1 as a main course or 4 as an appetizer

  • EYB Comments

    See the recipe for a variation. Can substitute Monterey Jack cheese for queso fresco; parsley or cilantro for epazote; bolillos, Italian bread, or French bread for tortillas; and jalapeño chiles, serrrano chiles, or canned chipotle chiles in adobo for yellow chiles.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See the recipe for a variation. Can substitute Monterey Jack cheese for queso fresco; parsley or cilantro for epazote; bolillos, Italian bread, or French bread for tortillas; and jalapeño chiles, serrrano chiles, or canned chipotle chiles in adobo for yellow chiles.

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