Frederic Melton
Tacos are a traditional Mexican dish that combines meat and vegetables in a fresh flour or corn tortilla. While cheese is not a common ingredient in traditional Mexican tacos, it is often included in Tex-Mex cuisine. There are several types of cheese that can be used in tacos, depending on whether you prefer a crumbly or melty variety. Crumbly cheeses such as queso fresco, cotija, and queso añejo can be sprinkled on top of tacos as a topping. Melty cheeses like queso asadero, Chihuahua, Oaxaca, and Manchego can be used to create a cheesy layer inside the taco or to form a crispy taco shell.
| Characteristics | Values |
|---|---|
| Cheese type | Queso fresco, Cotija, Monterey Jack, Cheddar, Asadero, Chihuahua, Oaxaca, Manchego, Queso menonita, Queso quesadilla, Vegan cheese |
| Texture | Crumbly, creamy, melty |
| Taste | Mild, salty, vegetal, peppery |
| Consistency | Fine shreds, multicolored shreds |
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What You'll Learn
Crumbly vs melty cheese
Tacos are a traditional combination of meat and vegetables in a fresh flour or corn tortilla. Cheese is also a popular ingredient for tacos, especially in Tex-Mex cuisine. Whether you want to top your taco with a crumbly or melty cheese, there are several options to choose from.
Crumbly Cheese
Queso fresco is a popular choice for those who prefer crumbly cheese on their tacos. Queso fresco, which translates to "fresh cheese," is soft, moist, and crumbly cheese similar to feta or ricotta. It is often sold wrapped in a banana leaf or corn husk and can be found in both salty and non-salty versions. Queso blanco, a popular type of queso fresco, is made from cow's milk and melts easily.
Another option for crumbly cheese lovers is queso añejo, which is the aged version of queso fresco. It has a harder, drier texture and is often sold pre-grated, similar to Parmesan. Queso añejo is best served crumbled on top of enchiladas or refried beans and salads. It can also be baked and grilled.
Cotija cheese is another popular variety of crumbly cheese used in Mexican cuisine. It is named after the town of Cotija in the state of Michoacán and is often used in enchiladas, tacos, beans, salads, and soups. Cotija has a similar flavor and texture to feta cheese.
Melty Cheese
For those who prefer their cheese melted, queso asadero is an excellent option. It is a melting cheese with a mild flavor from the state of Chihuahua. Asadero cheese is similar to queso Oaxaca and can be melted into quesadillas or used as a garnish for tacos. Other cheeses that melt well include Chihuahua, Oaxaca, and Manchego.
When it comes to creating a melty layer in your taco, a mild cheese that melts easily, such as queso asadero, queso de Oaxaca, or queso menonita, is ideal. You can place the cheese on top of a flour tortilla as it grills, and once the cheese is melted, add your meat and vegetables before folding it in half to create a crispy, cheesy treat. Alternatively, you can make cheese taco shells by melting cheddar cheese on a baking sheet until it forms a disk and then shaping it into a taco shell.
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Vegan cheese options
There are several vegan cheese options that can be used on tacos. One option is to use a store-bought vegan cheese, such as Chao plant-based shreds, which can add a pleasant, vegetal flavor to your tacos. Another option is to make your own vegan cheese sauce using potatoes, cashews, and various spices. This sauce can be poured over tacos, adding a creamy and cheesy texture with a kick of spice.
Additionally, some creative substitutes for vegan cheese on tacos include hummus blended with nutritional yeast, mashed avocado with paprika and nutritional yeast, or a simple carrot and potato cheese sauce. For those who are feeling adventurous, a unique option is to fry spiced second-day rice with cayenne pepper to create a nutty, shredded cheese-like texture.
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Cheese taco shells
Ingredients
You can make cheese taco shells with a variety of cheeses, including Cheddar, Monterey Jack, Colby, Mozzarella, Parmesan, or Manchego. You can even mix different cheeses for a unique flavor combination. For example, combining Cheddar with Monterey Jack or Colby can add a delicious twist.
Method
To make the shells, preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Line two baking sheets with parchment paper or silicone mats. Wrap the handle of a wooden spoon with aluminum foil and balance it between two tall cans. Spread your chosen cheese on the prepared baking sheets into four 6-inch circles placed 2 inches apart. Bake in the preheated oven until the cheese melts and turns lightly brown, which should take around 6 to 8 minutes. Cool for 2 to 3 minutes, then lift each circle with a spatula and drape it over the wrapped wooden handle to make a taco shell shape. You can also use a wood ruler covered in foil to create stand-up taco shells.
It is important to note that these shells are delicate, so they need to be tiny (around 2 1/2 inches wide) to prevent cracking under the weight of the fillings. They can also be cumbersome to fold and shape if they are too large.
Once cooled, these shells can be stored in an airtight container at room temperature for up to 5 days.
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Mexican cheese blends
The most common types of cheese used in Mexican blends include Monterey Jack, cheddar, queso quesadilla, and asadero. These cheeses are chosen for their melting capabilities and their ability to create a creamy texture. Monterey Jack, in particular, is known for its salty flavour and fast melting time, making it an ideal base for Mexican blends. Cheddar adds a sharpness to the blend, while queso quesadilla and asadero provide a milder, tangier taste.
Some popular Mexican blends include the Kraft shredded Mexican blend, which is known for its creaminess and instant melting capability. The Sargento 4 Cheese Mexican, Great Value Fiesta Blend, Organic Valley Three Cheese Mexican, and Sprouts Market Corner Mexican Blend are also well-loved options. For vegan cheese lovers, Chao plant-based shreds offer a pleasant vegetal flavour with a hint of peppery spice, making them a tasty choice for vegan tacos.
When choosing a Mexican cheese blend, it's important to consider the desired level of sharpness and creaminess. If a sharper flavour is preferred, blends with a higher proportion of cheddar can be chosen. On the other hand, those who prefer a milder, creamier blend may opt for options with more Monterey Jack or queso quesadilla. Ultimately, the best Mexican blend is the one that complements the spices and ingredients in your taco, creating a harmonious flavour profile.
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Authentic Mexican tacos
If you want to add cheese to your authentic Mexican tacos, there are several Mexican cheese varieties to choose from. Here are some popular options:
Queso Fresco
Queso fresco, or "fresh cheese," is a whole milk cheese that can vary in saltiness. It is soft, moist, and crumbly, similar to feta or ricotta, making it perfect for sprinkling over tacos. Queso blanco (white cheese) is a popular type of queso fresco for Mexican dishes, and it melts easily.
Queso Añejo
Queso añejo, or "old cheese," is aged queso fresco with a harder, drier texture, often sold pre-grated like Parmesan.
Queso Asadero
Queso asadero is a melting cheese with a mild flavor from the state of Chihuahua. It is the only authentically Mexican cheese in the typical Mexican cheese blend. It melts easily and is perfect for adding to quesadillas or sprinkling on top of tacos as a garnish.
Queso Oaxaca
Queso Oaxaca, also known as quesillo in its home state, is a creamy and mildly-flavoured cheese that melts easily. It resembles a ball of white string cheese, similar to mozzarella. It is commonly used as a filling for quesadillas, burritos, or chiles rellenos. Oaxaca cheese can also be shredded and used as a garnish on soups, tostadas, beans, and tacos.
Crema
Crema is a naturally-sourced, thickened cream similar to a combination of American sour cream and French crème fraîche. It adds a rich and tangy flavour to soups, vegetables, and tacos.
Chihuahua Cheese
Chihuahua cheese, also known as queso menonita, has a flavour similar to mild cheddar cheese or Monterey Jack cheese. It can be used as a filling for tamales and chiles rellenos.
Cotija Cheese
Cotija is an aged, dry, and crumbly Mexican cheese with a salty flavour reminiscent of Parmesan. It is commonly used in Mexican cuisine and can be crumbled over tacos.
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Frequently asked questions
Melting cheeses that work well for tacos include asadero, Oaxaca, Chihuahua, and Manchego.
Crumbly cheeses that work well for tacos include queso fresco, cotija, and queso añejo.
A creamy cheese like crema can be used as a topping or garnish for tacos.
Kraft shredded Mexican blend, which includes Monterey Jack, cheddar, asadero, and queso quesadilla, is a good option. Other options include Sargento 4 Cheese Mexican, Great Value Fiesta Blend, Organic Valley Three Cheese Mexican, and Sprouts Market Corner Mexican Blend.
