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Ingredients
  • 1 ¼ lb. asadero, Oaxaca, or panela cheese
  • 1 lb. green tomatoes (about 8 medium size)
  • 4 serrano chiles
  • ¼ medium white onion (about 2 ounces)
  • 1 clove garlic
  • ¼ teaspoon whole cumin
  • 3 fresh epazote leaves or 1 teaspoon dried
  • 6 sprigs fresh cilantro (makes about 2 tbsp. chopped cilantro)
  • 2 tablespoons cooking oil
  • ½ cup water
  • 1 teaspoon salt
  • 12 corn tortillas
Steps
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