Bricia Lopez, Javier Cabral
By Bricia Lopez and Javier Cabral
Slice the queso fresco into 1-inch-thick (2.5-cm) pieces. Heat the oil in a large skillet over medium heat. When hot, fry the slices of cheese until brown and crispy on both sides.
Carefully add the salsa along with the epazote to the pan to warm it. When the salsa starts to simmer, serve the salsa and fried cheese with tortillas.</