Ingredients

The following ingredients have 10 Servings
  • 1 Tropical Queso Fresco Mexicano
  • 10 tomatillos
  • 4 serranos
  • 2 garlic cloves
  • 1 bunch of cilantro
  • 1 tablespoon chicken bouillon
  • 1 teaspoon cumin
  • 1 cooking spray
  • 1 cup cactus nopalitos
  • 1/2 avocado
  • 1 tablespoon Tropical Crema Mexicana

Instruction

  • Prepare the tomatillo salsa by first cleaning all the vegetables with running water. Roast the tomatillos, the garlic and the serranos using a comal. Cook the tomatillos, the garlic and the serranos in a pot with some water until vegetables are cooked.
  • Blend the cooked vegetables along with a bunch of cilantro and some of the cooking water but not a lot. Pour back the sauce into the soup pan. Season with chicken bouillon and cumin. Let the sauce simmer.
  • Add cooking spray to a grilling skillet and grill the queso fresco on both sides. The cheese won't melt will just get the grilling marks.
  • In a serving bowl add the warm salsa verde and then the grilled queso fresco. Garnish with cooked cactus nopalitos (optional), avocado slices and cilantro leaves.
  • Finish with crema mexicana ribbons and serve with warm corn tortillas for tacos.