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Ingredients
  • ¼ cup fresh lime juice (from 1 to 2 limes)
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon apple cider vinegar
  • 1 garlic clove, grated
  • 4 tablespoons finely chopped fresh epazote (see Tip)
  • Sea salt and freshly ground pepper
  • Pinch crushed red pepper
  • 1 pound/455 grams queso Oaxaca, shredded by hand into bite-size pieces (see Tip for alternative cheese options)
  • Fresh corn tortillas or tortilla chips, for serving
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