Patrick Oconnell
Tacos are a versatile dish that can be made with a variety of cheeses and fillings. While traditional Mexican tacos often don't contain cheese, Tex-Mex style tacos are often topped with salty, crumbly Cotija cheese, which resembles Parmesan. Other popular cheeses for tacos include Chihuahua, also known as quesadilla cheese, and Oaxaca, which melts similarly to mozzarella. For a melty taco, Asadero, Monterey Jack, and Manchego are good options. For those who prefer crumbly cheeses, Queso Fresco, Cotija, and Queso de Cincho are excellent choices. Cheddar, Jack, and Feta are also commonly used in tacos. Ultimately, the best cheese for tacos depends on personal preference and the desired texture and flavour combination.
| Characteristics | Values |
|---|---|
| Melty Cheeses | Asadero, Chihuahua, Oaxaca, Manchego, Monterey Jack, Mozzarella |
| Crumbly Cheeses | Queso Fresco, Cotija, Queso de Cincho, Cotija |
| Other Cheeses | Cheddar, Feta, Swiss, American |
| Fillings | Fresh chorizo, salsa verde, sour cream, roasted garlic, roasted mushrooms, Mexican oregano, pulled chicken, roasted tomatillos, radishes, pork belly, pineapple, mint |
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What You'll Learn
Melty cheeses: Asadero, Chihuahua, Oaxaca, and Manchego
If you're looking for melty cheeses to add to your tacos, there are several varieties to choose from. Asadero, for instance, is a great melting cheese. Chihuahua, also known as Chester or quesadilla cheese, is another popular option. It resembles traditional cheddar cheese and is often used in quesadillas. In fact, it is sometimes referred to as melting quesadilla cheese.
Oaxaca, or queso Oaxaca, is another cheese that melts well and is similar to mozzarella or string cheese. It is a popular choice for tacos and chilaquiles. Manchego, made from cow's milk, is also a good melting cheese for tacos. It pairs well with fresh chorizo, salsa verde, and sour cream.
While these cheeses are great for melting, other types of cheese are also commonly used in tacos. Crumbly cheeses like queso fresco, cotija, and queso de cincho are popular in authentic Mexican tacos, which typically don't have any cheese at all. Other common choices include cheddar, Monterey Jack, and Swiss cheese.
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Crumbly cheeses: Queso fresco, cotija, and queso de cincho
When it comes to tacos, crumbly cheeses like queso fresco, cotija, and queso de cincho are excellent choices. These cheeses offer a unique texture and flavour that can elevate your taco experience.
Queso fresco, which translates to "fresh cheese", is a crumbly and white cow's milk cheese. It resembles feta cheese in appearance but has its own distinct flavour. Queso fresco is incredibly versatile and can be used as a topping or garnish for tacos, dips, salads, soups, and more. Its crumbly texture adds a delightful creaminess to your tacos without overwhelming the other ingredients.
Cotija is another popular crumbly cheese used in tacos. It is an aged, dry, Mexican cheese with a sharp, salty flavour reminiscent of Parmesan. Cotija cheese crumbles beautifully, making it perfect for sprinkling over your tacos. Its salty flavour enhances the taste of other ingredients in your taco and adds a nice textural contrast.
Queso de cincho is also a crumbly cheese option for tacos. While it may be less commonly found in grocery stores, it is worth seeking out if you want to explore different flavours and textures.
When using crumbly cheeses in tacos, consider shredding the cheese freshly to get the best flavour and texture. You can also combine these crumbly cheeses with other shredded cheese varieties, such as cheddar, Monterey Jack, or pepper jack, to create a unique blend of flavours and textures.
Remember, when adding cheese to your tacos, think about the bulk of the interior and how the cheese can complement the other ingredients. Whether you prefer a simple cheese taco or a more elaborate creation, these crumbly cheeses will surely elevate your taco game!
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Cheddar or Monterey Jack cheese
While authentic Mexican tacos typically do not include cheese, Tex-Mex recipes often feature Cheddar or Monterey Jack cheese. These two cheeses are similar in consistency, texture, and taste to some of the varieties used in traditional Mexican cuisine, such as queso Oaxaca and Chihuahua. They can be used interchangeably and are ideal for tacos due to their mild flavour and melting properties.
Cheddar cheese is a popular choice for tacos in the United States, especially in Tex-Mex cuisine. It has a sharp, tangy flavour and melts well, making it perfect for grilled tacos or quesadillas. To make cheese taco shells, you can melt Cheddar on a baking sheet and shape it into a hard taco shell.
Monterey Jack, on the other hand, is a mild and salty cheese that melts quickly. It is commonly used in American-Mexican and Tex-Mex restaurants, often shredded and sprinkled on top of tacos or melted inside a quesadilla. Its fast-melting property makes it a good choice for grilled tacos, creating a crispy, cheesy treat when paired with a flour tortilla.
Both Cheddar and Monterey Jack are versatile cheeses that can enhance the flavour and texture of tacos. They can be used as a filling, topping, or garnish, adding a creamy, savoury element to the dish. When choosing between the two, consider the desired level of sharpness in the cheese's flavour and how quickly you need it to melt.
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Feta with pork belly, pineapple, and mint
Feta cheese is a great choice for tacos, especially when paired with pork belly, pineapple, and mint. This unique combination creates a refreshing and flavourful taco experience. Here's a detailed guide to help you prepare and assemble these delicious tacos:
Ingredients
For this recipe, you will need the following ingredients:
- Feta cheese
- Pork belly
- Pineapple
- Fresh mint
- Corn tortillas
- Olive oil
- Oregano and/or thyme
- Chipotle chilli flakes
- Optional: Romaine or iceberg lettuce, sour cream, spring onions, lime
Preparation
Start by preparing the feta cheese. Slice or crumble the feta into small pieces. Drizzle olive oil over the feta, and then add the herbs (oregano and/or thyme) and chipotle chilli flakes. You can adjust the amount of chilli to your preferred spice level. Bake this mixture in the oven at 200°C for about 25 minutes, or until the feta is slightly browned and crispy.
While the feta is baking, prepare the pineapple. Cut a fresh pineapple into small chunks, removing the core and peel. You can also use canned pineapple chunks if fresh pineapple is unavailable. Chop a red onion and a red chilli (optional) into fine pieces and mix them with the pineapple. Finely chop some fresh mint leaves and add them to the pineapple mixture.
Cooking the Pork Belly
Cook the pork belly according to your preferred method. You can roast it in the oven, pan-fry it, or grill it to achieve a crispy exterior and juicy interior. Cut the cooked pork belly into bite-sized pieces.
Assembling the Tacos
Warm your corn tortillas in a pan over medium heat for about 30 seconds on each side, or follow the packet instructions. You can also briefly heat them in the oven or microwave to make them pliable. Place a few pieces of the baked feta onto each tortilla, followed by the pork belly pieces. Top it off with the pineapple mixture, adding a generous scoop to each taco.
Optional Add-ons and Garnishes
For an extra touch of freshness, you can add chopped lettuce (romaine or iceberg) to your tacos. A squeeze of lime juice will enhance the flavours and add a tangy twist. If you're feeling adventurous, thinly slice some spring onions and sprinkle them on top, along with a drizzle of sour cream.
Final Thoughts
Feta cheese tacos with pork belly, pineapple, and mint offer a delightful blend of flavours and textures. The saltiness of the feta, the sweetness of the pineapple, and the refreshing mint create a unique taste sensation. This recipe showcases how thinking outside the box when it comes to taco cheeses, like cheddar, Monterey Jack, or Swiss, can lead to extraordinary results. Enjoy your delicious creation, and feel free to experiment with additional ingredients and seasonings to make it your own!
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Fontina with roasted garlic, mushrooms, and Mexican oregano
When it comes to tacos, there are many options for cheese, and one great option is Fontina. Fontina is a cow's milk cheese with a creamy texture and a slightly nutty flavour. It pairs very well with roasted garlic, mushrooms, and Mexican oregano.
For a delicious taco filling, you can combine these ingredients with some butter, capsicum, mushroom stems, marsala, lemon juice, salt, pepper, and breadcrumbs. First, melt the butter in a frying pan and add the capsicum and garlic, cooking for a few minutes. Then, add the mushroom stems, marsala, lemon juice, salt, pepper, and breadcrumbs, stirring well. Once you've removed the mixture from the heat, you can stir in the oregano, along with the Fontina and some Parmesan. This cheesy, garlicky, mushroom filling can then be spooned into roasted mushroom caps and roasted for a few minutes until lightly browned. Serve these stuffed mushrooms as a taco filling, with tortillas on the side, and you have yourself a delicious, cheesy taco experience.
Fontina is a great choice for tacos as it melts well and has a mild flavour that complements the roasted garlic and mushrooms. The addition of Mexican oregano brings an earthy, almost anise-like flavour to the mix, adding depth to the overall taste. This combination of flavours and textures is a great way to elevate your taco game and try something a little different.
Of course, there are many other cheese and filling combinations you can try for tacos. Some other cheeses that work well in tacos include feta, cheddar, Monterey Jack, and Swiss cheese. For a more authentic Mexican experience, you might even forgo the cheese altogether, as traditional Mexican tacos often don't include cheese. However, if you're looking for a unique and tasty combination, Fontina with roasted garlic, mushrooms, and Mexican oregano is a great choice.
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Frequently asked questions
Asadero, Chihuahua (or Chester), Oaxaca, and Manchego are all good melting cheeses for tacos.
Crumbly cheeses like Cotija, queso fresco, and cotija are good for tacos.
Quesadillas are often made with classic Chihuahua cheese, also known as melting quesadilla cheese. Another popular cheese for quesadillas is Oaxaca, which melts much like mozzarella.
Cheddar or Monterey Jack cheese are good options for a quick taco.
