Ricotta tacos - tacos de requeson
Yield: 6 servings Jim
Ingredients:
- 1/3 c Fresh lime juice 1 tb Roughly chopped cilantro Sea salt to taste The tacos:
- 1/3 c Finely chopped radishes 1 c Drained and lightly salted
- 1/4 c Finely chopped white onion -ricotta cheese
- 1 Chile peron
Instructions:
black seeds 6 Thin 5-inch corn tortillas -removed and roughly 6 Toothpicks -chopped Safflower oil for frying Or any hot green chile 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
