A recipe for Ricotta Tacos - Tacos De Requeson. Follow the simple recipe instructions for Ricotta Tacos - Tacos De Requeson shared by other home cooking experts.
Ingredients
1/3 c. Fresh lime juiceSea 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 Tbs. 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
Directions
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 Tbs. 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 Tbs. of the sauce. Serve immediately; they cannot wait. The Art of Mexican Cooking From the collection of Jim Vorheis
