Randy Chandler
Tacos are a popular dish in Mexico and around the world, and while cheese is not a common ingredient in traditional Mexican tacos, it is often used in Tex-Mex cuisine. There are several types of white cheese that can be used in tacos, including queso fresco, cotija, panela, and crema. Queso fresco is a soft, moist, and crumbly cheese, similar to feta or ricotta, that is perfect for sprinkling over tacos. Cotija is a salty and crumbly cheese, similar to feta, that is often used as a topping for tacos and other Mexican dishes. Panela is a hard and salty cheese that is easy to cut and can be fried without melting. Crema is a thickened cream similar to sour cream or crème fraîche that adds a rich and tangy flavour to tacos. Other types of cheese that can be used in tacos include queso añejo, queso de Oaxaca, queso asadero, and chihuahua cheese.
| Characteristics | Values |
|---|---|
| Cheese type | Queso fresco, Cotija, Crema, Chihuahua, Queso asadero, Queso de Oaxaca, Muenster, Colby-Jack, Queso añejo, Queso menonita, Queso panela, Requesón |
| Texture | Crumbly, soft, moist, mild, creamy, salty, smooth, stringy, fresh curds, aged, dry, melty, thick |
| Taste | Salty, tangy, mild, sour |
| Colour | White |
| Origin | Mexico |
| Common toppings | Cilantro, raw onion, salsa |
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What You'll Learn
Queso Fresco
There are several alternatives to queso fresco that can be used in similar ways. These include queso blanco, paneer, mild feta, Monterey Jack, ricotta salata, and cotija. While some of these cheeses may have slightly different flavours or melting properties compared to queso fresco, they can still be used as substitutes in various dishes.
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Cotija
While Cotija is a traditional Mexican cheese, it may not be easily accessible outside of Mexico. In such cases, Monterey Jack, Cheddar, or Feta cheese can be used as substitutes, as they have similar textures and flavour profiles.
In conclusion, Cotija is a popular and versatile Mexican cheese variety that is commonly used in street tacos. Its distinct salty flavour and crumbly texture make it a favourite among chefs and food enthusiasts, adding a unique twist to various dishes, especially tacos.
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Crema
While traditional Mexican tacos do not include cheese, it has become a popular ingredient, especially in Tex-Mex cuisine. There are several types of cheese that can be used in tacos, such as queso fresco, queso añejo, cotija, and crema.
Queso fresco is a soft, moist, and crumbly cheese, similar to feta or ricotta. It is often sprinkled over tacos and other Mexican dishes. Queso añejo, or "old cheese", is an aged version of queso fresco with a harder and drier texture, often served crumbled over tacos and other dishes. Cotija is another aged, salty cheese, named after the town of Cotija in Michoacán, Mexico. It has a strong, salty flavour and is commonly used as a topping for tacos, beans, and other Mexican dishes.
In conclusion, crema is a delicious and versatile ingredient that can enhance the flavour of street tacos. While it may not be the white, chunky cheese typically associated with tacos, it is a popular choice for those seeking a creamy and tangy twist to their favourite Mexican dish.
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Chihuahua Cheese
When using Chihuahua cheese in cooking, it is important to note that pre-shredded cheese may not melt as well as a block of cheese that has been freshly shredded. This is because pre-shredded cheese often has a coating to prevent the shreds from sticking together in the bag. Therefore, it is recommended to purchase a block of Chihuahua cheese and shred it yourself for the best melting results.
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Queso Asadero
Asadero cheese is made by mixing milk with another mixture of milk and rennet, boiling the mixture for thirty minutes, churning it, cooking it again, and then flattening it into flat, round shapes while it is still hot. This process gives the cheese its distinctive flat shape.
Asadero cheese is believed to have originated in the state of Sinaloa in Northwest Mexico and some areas of Texas. The traditional practices of making this cheese are said to have originated in the northern state of Chihuahua, Mexico, during the Mexican Revolution. It is also produced in Durango and later brought by immigrants to the Southwestern United States.
Asadero cheese is similar to other Mexican cheeses such as Chihuahua cheese, queso Oaxaca, and queso menonita. It is often confused with Chihuahua and Oaxaca cheeses. Asadero is known for its melting properties and can be substituted for Monterrey Jack in most recipes.
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Frequently asked questions
There are several types of white cheese used in tacos, including queso fresco, cotija, panela, and feta.
Queso fresco is a soft, moist, and crumbly cheese, similar to feta or ricotta. It's perfect for sprinkling over tacos and other Mexican dishes.
Cotija is a white, crumbly cheese with a strong salty flavor, often used as a topping for tacos, beans, salads, and other Mexican dishes.
Panela is a hard, smooth, and salty cheese made with skim milk. It's easy to cut into and can be fried without melting, making it a versatile option for tacos and other dishes.
