Oaxacan Cheese & Green Chili Recipe

Char chiles

Heat a gas burner or a cast-iron skillet over high heat. Lightly brush the chiles with 1 tablespoon olive oil. Place chiles directly on the flame or in the hot skillet, turning with tongs until the skin is blistered and blackened on all sides, about 8–10 minutes total.

Transfer the charred chiles to a bowl and cover tightly with plastic wrap or a lid to steam for 10 minutes. This loosens the skin for easy peeling.

Once cool enough to handle, peel off blistered skin, remove stems and seeds if desired (leave seeds for more heat). Tear into 1/2–1 inch strips and toss with the smashed garlic, 1/2 tsp salt, and set aside.

Prep chiles

Remove stems and seeds from the dried guajillos. Briefly toast the chiles in a dry skillet over medium heat for 20–30 seconds per side until fragrant but not burned.

Place toasted guajillos in a bowl and cover with 1/2 cup hot broth. Let soak for 12 minutes until softened.

Meanwhile, char the tomato and the 1/4 onion on a hot skillet or under a broiler until softened and blistered, about 6–8 minutes; char the 2 garlic cloves briefly as well.

Add softened guajillos (drain but reserve 1–2 tbsp soaking liquid), charred tomato, onion, garlic, 1 tsp apple cider vinegar, 1/4 tsp ground cumin, 3/4 tsp salt, and 1 tsp neutral oil to a blender. Add 1–2 tablespoons of the reserved soaking liquid or more broth to achieve a smooth, pourable salsa (~3–4 tbsp). Blend until smooth and bright red.

Taste and adjust salt or acidity. If too thick, thin with up to 2 tbsp warm broth. Set salsa aside or keep warm.

Prepare cheese

Divide the Oaxaca cheese into 8 equal portions (about 1.5 oz / 42 g each). If the cheese is in a ball, pull into strings or form into small patties about the diameter of the tortillas.

Heat a large nonstick or cast-iron skillet over medium-high heat and add 2 tbs vegetable oil. When the oil shimmers, carefully place 2–3 cheese portions in the skillet without overcrowding. Sear 1–2 minutes per side until a golden, crisp exterior forms and the cheese becomes melted and stretchy inside. Use a spatula to flip gently. Reduce heat slightly if cheese browns too quickly before melting.

Warm the corn tortillas on a separate skillet or griddle for 20–30 seconds per side until pliable. Keep them wrapped in a clean towel to stay warm.

Assemble tacos: place one seared cheese portion on each warm tortilla, top with 1–2 strips of roasted green chile, spoon 1–2 tbs guajillo salsa over the top, sprinkle with chopped cilantro and a pinch of salt to taste. Add optional garnishes (radish slices, pickled onion, crumbled cotija) and serve with lime wedges.

If making ahead: keep seared cheese on a rack in a low oven (200°F / 95°C) for up to 20 minutes to maintain texture, then finish with chiles and salsa just before serving.