Ricotta Tacos - Tacos De Requeson
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Ricotta Tacos - Tacos De Requeson
  Tacos    Mexican    Cheese  
Last updated 6/12/2012 12:56:40 AM. Recipe ID 18960. Report a problem with this recipe.
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      Title: Ricotta tacos - tacos de requeson
 Categories: Mexican, Cheese
      Yield: 6 Servings
 
           Jim Vorheis
    1/3 c  Fresh lime juice
           Sea salt to taste
    1/3 c  Finely chopped radishes
    1/4 c  Finely chopped white onion
      1    Chile peron, black seeds
           -removed and roughly
           -chopped,
           Or any hot green chile,
           -chopped with seeds
      1 tb Roughly chopped cilantro
           The tacos:
      1 c  Drained and lightly salted
           -ricotta cheese
      6    Thin 5-inch corn tortillas
      6    Toothpicks
           Safflower oil for frying
 
  Have ready a tray lined with a double thickness of paper toweling.
  
  First make the sauce.  Put the lime juice and salt into a glass bowl,
  mix in the rest of the ingredients, and leave for at least 30 minutes
  to marinate.  This should make about 1 cup.
  
  Spread 1 tablespoon of the ricotta over half of each tortilla. Fold
  over and secure with a toothpick.
  
  Put oil to a depth of 1/4 inch in a large frying pan and heat. When
  hot but not smoking, add a few of the tacos and fry, turning once
  until they are a golden color and quite crisp.  Continue with the
  rest, adding oil if necessary.
  
  Drain the tacos well on paper toweling and remove as soon as they are
  cool enough to handle.  With a toothpick, ease them open and insert
  about 2 tablespoons of the sauce.  Serve immediately; they cannot
  wait.
  
  The Art of Mexican Cooking From the collection of Jim Vorheis
 




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Recipe ID 18960 (Apr 03, 2005)

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