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Queso a La Plancha Tacos

Tia Lupita's Queso a La Plancha Tacos

Makes 8 tacos
Total Time:
15 minutes


16 Tia Lupita Cactus Corn Masa tortillas, warmed in a pan with a little olive oil
8-10 ounces cotija cheese, crumbled or sliced thin
Canola oil, for cooking
Tia Lupita Salsa Verde
1 ripe avocado, mashed and seasoned
Sliced pickled red onion (directions below)
1 jar pickled jalapeños


For pickled red onions (highly recommended), slice one small red onion into thin strips and stir together with a few tablespoons of juice from a jar of pickled jalapeños. Add a few jalapeños as well for extra spice. Let sit for at least 15 minutes, but longer is better.
To make tacos:
1. Slice or crumble the cheese. On a large nonstick skillet or griddle heated over medium heat, add a drizzle of oil and smear it evenly over the surface with a spatula. Add cheese to the surface. If you're using crumbled cheese, use the spatula to scoop the cheese into a tight circle as it starts to cook.
2. Cook the cheese, without messing with it too much, for 2-3 minutes over medium heat until it starts to visibly char around the edges.
3. Immediately move the cheese from the griddle to two warm Tia Lupita tortillas (I like to double up my tacos). Serve the cheese crispy-side up to show off the char and texture.
4. Top tacos with mashed avocado, Tia Lupita salsa verde and pickled onions. Serve immediately, hopefully with a margarita or shot of tequila.

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