Marinated queso fresco tostadas with Oaxacan pasilla salsa

Cut the queso fresco into cubes.

Dress the cubes with olive oil, crumble about a teaspoon of Mexican oregano over them, and grind on about half a teaspoon of black pepper; mix.

Pile the marinated queso fresco on the tostadas.

Optionally let the cheese marinate 45 minutes to an hour for a more dynamic mixture.

Drizzle the Oaxacan pasilla salsa over the top and tear fresh cilantro leaves over.