Cheese Tacos in Blue and White Tortillas

• 2 pounds farmer's cheese or ricotta, crumbled
• 1/2 cup yogurt
• 1/2 cup cream
• 1/2 cup onion, finely chopped
• 1/3 cup epazote, minced
• 1-2 tablespoons serrano chile, finely chopped
• Salt and black pepper
• 24 fresh blue and white corn tortillas (16 inches each), or 48 tiny tortillas
• Salsa for serving

1. Combine the cheese, yogurt and cream in a medium bowl.
2. Add the chopped onion, epazote and serrano chile and mix well.
3. Season to taste with salt and pepper.
4. Spoon the mixture evenly over a tortilla.
5. Cover with another tortilla as if you were making a sandwich.
6. Repeat until all ingredients are used.
7. Heat on a comal or griddle before serving.

ricotta, yogurt, cream, onion, epazote, serrano chile, salt, corn tortillas, salsa

Taken from www.foodandwine.com/recipes/aspen-2004-cheese-tacos-in-blue-and-white-tortillas (may not work)