🌎 The World Cookbook

1/2 cup canola oil for frying (you can use olive oil if you prefer)
8-10 corn tortillas
10-12 ounces queso de freír queso blanco and queso panela both work. Slice into 8-10 equal slices.
For Garnish:
3 cups lettuce shredded
1/3 white onion thinly sliced
2 Roma tomato sliced or diced
1 large avocados sliced or diced
chopped cilantro
salsa (Your favorite red or green salsa will do just fine)
Mexican crema or sour cream
Lime wedges

Preheat a large nonstick skillet over medium heat. At the same time, heat a large comal or griddle over medium heat as well. Add 1/4-1/3 cup of oil to the skillet and heat for 2-4 minutes. On the comal, heat the tortillas for 40-60 seconds on one side. Add the cheese slices to the hot oil in the skillet. Fry for 1-2 minutes or until golden brown. Turn the tortillas and drizzle just enough oil over them so they are lightly covered. At this time, flip the cheese and fry for just another minute. Top each tortilla with a slice of fried cheese. Fold tortillas over into a taco shape with the cheese as the filling. Continue frying until crispy on both sides. Transfer to serving dish. Garnish with lettuce, onion, tomato, avocado, cilantro, salsa and Mexican crema. Serve right away, drizzle with lime and enjoy!