Tacos Dorados de Raja y Queso Oaxaca con Salsa Casera


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My best friend recently returned from a mission trip to Oaxaca, Mexico and brought me fresh Oaxacan cheese, which is similar in texture to mozzarella but tastes a bit different and is rolled into a ball like yarn. It is the never-ending ball of queso! So I’m coming up with new recipes to use it up!

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Here’s the one I made up today:

Tacos Dorados de Raja y Queso Oaxaca con Salsa Casera
Ingredients for Tacos
3/4 poblano chile
Queso/cheese Oaxaca
3 tomatoes
1 jalapeño
1 small bunch cilantro
1 tbsp oregano (fresh is bettee)
Salt to taste
1 whole clove
2 cups Maseca (I used amarillo/yellow)
1/2 cup olive oil (or enough to lightly fry)
Ingredients for Salsa
3 tomatoes
2 jalapeños
1/4 poblano chile
2 whole cloves
Salt to taste
3 cloves garlic
1/4 onion
1 small bunch of cilantro
1 tbsp oregano (fresh is better)

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To make tacos:
Put tomatoes and jalapeño in a sauce pan with a little water. Cover and boil for a minute or two. Put in blender with cilantro, clove, oregano and puree.

In a bowl put maseca and salt. Add enough of the pureed salsa to make into a Play-Doh-like dough.

Cut poblano and cheese into small strips (you could cook the chile strips in oil or without oil ahead of time so they are soft. I didn’t do that but they were a bit crunchy and I think I will cook them ahead next time).

Heat the oil in a large skillet.

Roll the dough into golf ball sized balls and flatten with either a tortilla press or between two round plates with a piece of plastic shopping bag on either side so the masa doesn’t stick. Don’t press  too hard so the tortilla is a little thick. Holding the tortilla in your hand, place a piece (raja) or two of poblano and a piece of cheese in the center of the circle. Fold in half and press together to form a half circle.

Place the tacos in the oil and fry until golden, then flip over. Place finished tacos on a plate with a paper towel to soak up the oil. Repeat until you use up the masa.

Enjoy with the following salsa recipe!
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To make salsa casera:
Put the tomatoes and jalapeños in a sauce pan with a little water (less water will make thicker salsa). Cover and boil for a minute or two. Put in blender with other ingredients. Blend to desired consistency. Enjoy!

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