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Cake with Jocoque and Yerbabuena.

Torta con Jocoque y Yerbabuena


1 ¼ cup Medium-grade corn tortillas
Butter or oil for browning the tortillas
1 ¼ cups chopped tomato
2 tablespoons chopped onion
½ teaspoon chopped garlic
¼ teaspoon ground salt, or to taste
1 tablespoon granulated consommé (optional)
2 branches of epazote
6 branches of mint
1 cup Jocoque, cream, or sour cream
1 cup adobera table cheese
Fresh or dry cheese for serving


Cut the tortillas as if you were making chilaquiles. Air them out and fry them in hot oil until they lightly brown. Remove the excess oil. Set aside.

Blend tomatoes, onion, and garlic, all raw. Cook them in the little remaining lard in the pot. Add salt and/or broth, epazote leaves, and mint. Simmer covered for 10 minutes over low heat. Season and add buttermilk or cream, just to heat, do not boil it because it can curdle.

Pour the sauce over the tortilla chips, mix with thick slices of cheese, cover the pot, and cook over medium heat until the sauce is almost reduced; let it rest for 5 to 10 minutes without heat.