Frederic Melton
Queso Oaxaca, named after the Mexican state where it originated, is a semi-soft, stringy, melting cheese made from cow's milk. It is a member of a classification of cheeses called pasta filata, or spun paste, which also includes mozzarella and string cheese. Its mild, creamy, and buttery flavor makes it a popular choice for tacos, nachos, quesadillas, and more. In this discussion, we will explore various ways to cook with Oaxaca melting cheese and incorporate it into taco recipes.
Cooking Tacos with Oaxaca Cheese
| Characteristics | Values |
|---|---|
| Type of Cheese | Queso Oaxaca, Asadero Cheese, Queso Quesadilla Cheese, Monterey Jack, Mozzarella |
| Cheese Characteristics | Semi-soft, stringy, mild, creamy, buttery, salty |
| Taco Types | Quesabirria, Vampiro Tacos, Birria Tacos |
| Cooking Method | Frying, grilling, baking |
| Cooking Time | 1-2 minutes per side |
| Cooking Temperature | Medium-high heat |
| Toppings | Avocado, salsa, sour cream, onion, cilantro, lime, guacamole, broth, chicken, pork |
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What You'll Learn
How to make the perfect melted Oaxaca cheese
Queso Oaxaca, named after the Mexican state where it originated, is a semi-soft, stringy, melting cheese made from cow's milk. It is a member of a classification of cheeses called pasta filata, or "spun paste", which includes mozzarella, string cheese, caciocavallo, provolone, and Scamorza.
Oaxaca cheese is made by stretching the cheese into long ribbons and rolling it up like a ball of yarn. It is then separated into thin strings and stuffed or topped on your favourite dish. It has a mild, creamy, and buttery flavour with a hint of salinity, making it a great blank canvas for spiced additions.
To make the perfect melted Oaxaca cheese for your tacos, you can follow this loose recipe and adjust it to your preferences. First, heat 1 tablespoon of cooking oil in a medium skillet over medium-high heat. Place a tortilla in the heated oil and immediately sprinkle some Oaxaca cheese over the tortilla. Top it with a second tortilla to make a quesadilla. Press down and toast for approximately 1 minute on each side. Repeat with the remaining tortillas and cheese until you have 6 quesadillas. You can also add some chicken or pork to make it a heartier meal.
For a more indulgent option, dip the pre-fried quesadilla into the reserved broth and place it back into the hot pan. Add more oil or broth if necessary. Spoon 2 ounces of marinated pork onto one half of the tortilla. Fold the tortilla over to form a semi-circle and toast for 1-2 minutes on each side until crispy. Top with sliced avocado, salsa, and sour cream to taste. Slice into wedges and enjoy!
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Preparing the taco
First, you will need to purchase the Oaxaca cheese. This Mexican cheese is named after the state of Oaxaca in Southern Mexico where it was first made. It is a semi-soft, stringy, melting cheese made from cow's milk that is stretched into long ribbons and gently wound into a tight ball. It has a mild, creamy, buttery flavor and is a great melting cheese. You can find it in many commercial supermarkets in the specialty cheese section, often sold as Oaxaca cheese, alongside other Mexican dairy products like crema, queso fresco, and Cotija.
Next, you will need to prepare the other ingredients for your taco. This may include chopping onions, cilantro, and avocados, and preparing any meat or vegetable fillings you desire. Common taco fillings include chicken, pulled pork, and ground beef, but you can get creative and use whatever you prefer. You will also need to heat up some cooking oil in a pan over medium-high heat.
Once your ingredients are ready, it's time to assemble the taco. Place a tortilla in the heated oil and immediately sprinkle some cheese over it. Top with a second tortilla to make a quesadilla, which can be used as a taco shell, or simply melt the cheese directly onto a single tortilla. If you are making a quesadilla, press down and toast for approximately 1 minute, then flip and toast the other side for an additional minute. Repeat this process until you have the desired number of quesadillas.
Now it's time to fill your taco. Place your desired fillings on one half of the tortilla and fold it over to form a semi-circle shape. If you are using a quesadilla, you can dip it into the reserved broth and place it back into the hot pan before adding your fillings. Toast for 1-2 minutes on each side until both sides are crispy.
Finally, it's time to enjoy your taco! You can top it with avocado, salsa, sour cream, onion, cilantro, lime wedges, or guacamole, and serve it with a cup of hot broth for dipping. Feel free to get creative and add your own favorite toppings as well. Enjoy the ooey-gooey, cheesy goodness of your Oaxaca cheese taco!
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Cooking methods
Queso Oaxaca is a semi-soft, stringy, melting cheese made from cow's milk. It has a mild, creamy, buttery flavor and is a great source of texture for tacos.
Queso Oaxaca can be used in tacos in a variety of ways. One way is to cut the cheese into 1/8-1/4 inch slices and fry them in a lightly oiled pan until they are crispy and brown. Then, place a tortilla on top, and use a claw machine-like motion to pick it up and flip it over (or use a spatula). This will create a flavorful quesadilla that can be used as a taco base.
Another method is to heat a tablespoon of cooking oil in a medium skillet over medium-high heat. Place a tortilla in the heated oil, sprinkle some cheese over it, and then top it with a second tortilla to make a quesadilla. Press down and toast for approximately 1 minute. Flip the quesadilla over and toast for another minute on the other side. Repeat this process with the remaining tortillas and cheese. You can also dip the pre-fried quesadilla into the reserved broth and place it back into the hot pan to add more flavor.
Queso Oaxaca can also be used as a topping for tacos. Simply separate the cheese ribbons into thin strings and sprinkle them on top of your taco. Let the oven or skillet melt the cheese.
If you are unable to get your hands on some queso Oaxaca, you can use grated low-moisture mozzarella, Monterey Jack, or Asadero cheese as a substitute.
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Choosing the right cheese
When it comes to choosing the right cheese for your tacos, there are several factors to consider. Firstly, decide on the type of cheese you want, such as crumbly or creamy, and then select a variety that will complement the other ingredients in your taco. While cheese is not a traditional ingredient in tacos, it is a delicious addition, whether melted, grated, or crumbled.
If you're looking for a melty cheese, there are several excellent options to choose from. Queso Oaxaca, also known as quesillo, is a Mexican cheese that is highly regarded for its melting capabilities. It has a mild, creamy, and buttery flavour with a hint of salinity, making it a versatile choice that pairs well with various taco fillings. Its stretchy, gooey texture will satisfy those seeking a decadent cheese pull. However, if you can't get your hands on Queso Oaxaca, you can substitute it with grated low-moisture mozzarella, Monterey Jack, or Asadero cheese, which all melt beautifully and contribute a mild, creamy taste.
For those who prefer a crumbly cheese, Queso Fresco is an excellent choice. This soft, moist, and crumbly cheese is similar to feta or ricotta in texture and can be sprinkled over tacos for a salty kick. Another option is Queso Añejo, which is an aged version of Queso Fresco with a harder, drier texture. It is often sold pre-grated and adds a salty, savoury note to your tacos.
If you're seeking a creamy cheese, Crema is a perfect choice. This naturally thickened cream combines the tanginess of American sour cream with the richness of French crème fraîche, making it an ideal garnish to balance spicy tacos. It adds a tangy and creamy dimension to your taco creations.
Lastly, if you're looking for a cheese that is versatile and widely used in Mexican cuisine, Cotija is a fantastic option. This aged cheese, named after a town in Michoacán, has a distinct salty taste and a crumbly texture that softens slightly when warmed. Cotija is incredibly versatile, pairing well with both meat and plant-based tacos.
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Serving suggestions
Oaxaca cheese is a Mexican cheese that is great for melting into tacos. It has a mild, creamy, and buttery flavor, and a tender texture.
Steak and Oaxaca Cheese Tacos
This recipe is in the style of traditional Mexican taquerias. Start by preheating oil in a cast-iron skillet over medium-high heat. Add onion and sauté for 1 minute, then add poblano pepper and cook for another 1-2 minutes. Next, add steak, salt, garlic powder, and black pepper. Cook the steak for 1-2 minutes, stirring occasionally. Add Worcestershire sauce and continue cooking for 3-5 minutes, then add tomato and cook for an additional 2 minutes. Remove from heat and mix in cilantro. Divide the steak into 6 portions and keep warm. Preheat a nonstick griddle or comal over medium heat and warm tortillas for 1 minute on each side. Top each tortilla with 1/4 cup of Oaxaca cheese and allow the cheese to melt for 30 seconds to 1 minute. Add 1 portion of steak to each tortilla, fold over, and cook for 1-2 minutes or until the cheese is melted. Remove from heat and top with additional shredded cheese and your favorite salsa.
Squash Vampiro Tacos
These vegetarian tacos feature Oaxaca cheese and swap out the classic carne asada for caramelized kabocha squash seasoned with smoked paprika, cumin, coriander, and cayenne. The squash provides a smoky flavor that pairs well with the creamy, mild taste of the cheese.
Quesadillas
Oaxaca cheese can also be used to make quesadillas. Cut the cheese into 1/8-1/4 inch slices and place them on a lightly oiled pan. Fry the cheese until it gets a crispy brown bottom, then throw a tortilla on top and flip it over. Alternatively, you can melt the cheese directly on the tortillas.
Chile Rellenos
Chile Rellenos is another dish that can be made with Oaxaca cheese. This dish involves stuffing peppers with the cheese, wrapping them in bacon, and baking them.
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Frequently asked questions
Queso Oaxaca is a semi-soft, stringy, melting cheese made from cow's milk. It is stretched into long ribbons and then rolled up like a ball of yarn. It has a mild, buttery, and slightly salty flavour.
Oaxaca cheese is a great melting cheese and can be used in tacos, quesadillas, nachos, and more. You can cut slices of the cheese and fry them in a lightly oiled pan until they are crispy and brown. Then, place a tortilla on top and flip it over with a spatula.
If you can't get your hands on Oaxaca cheese, you can use grated low-moisture mozzarella, Monterey Jack, or Asadero cheese. For raw, shredded Oaxaca cheese, you can substitute Armenian string cheese.
Some recipes that use Oaxaca cheese include quesadillas, chiles rellenos, queso fundido, and vampiros tacos. You can also use it in sandwiches, on pizza, or in a Mexican-inspired cheese board.
You can typically find Oaxaca cheese in the specialty cheese section of commercial supermarkets, alongside other Mexican dairy products like crema, queso fresco, and Cotija.
