Sauté the celery and carrot in butter. Add the flour and stir for about 10 minutes. Add the milk and let it thicken for another 5 minutes, stirring continuously with a whisk. Strain the sauce and set aside.
In a pot, sauté the garlic, onion, and chopped epazote with a bit of olive oil. Add the tequila (if you know how to flambé, do it as it gives a great touch).
Add the milk to the garlic, onion, and epazote. Place pieces of cheese on each person's plate and serve the cream.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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