INGREDIENTS
- 12 ounces Mexican queso fresco, cut into ½-inch cubes
- 2 to 3 tablespoons olive oil
- 1 teaspoon dried Mexican oregano
- About 1/2 teaspoon fresh black pepper, preferably coarsely ground
- 6 tostadas (crisp-fried tortillas), homemade or store-bought
- About 1/2 cup (or more) Oaxacan Pasilla Salsa (linked below)
- A handful of cilantro leaves, if you have it
INSTRUCTIONS
In a medium bowl, combine the queso fresco with the oil, oregano and black pepper. The flavor will be best if you let the mixture stand for a few minutes. Pile a portion of the cheese mixture onto each tostada, then top with a spoonful of the Oaxacan Pasilla Salsa and some cilantro leaves if you have them.
