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Ingredients:
1 jim vorheis
1/3 cup fresh lime juice
1 sea salt to taste
1/3 cup finely chopped radishes
1/4 cup finely chopped white onion
1 chile peron, black seeds removed an, d roughly chopp
1 or any hot green chile, chopped wit, h seeds
1 tbsp roughly chopped cilantro
1 the tacos:
1 cup drained and lightly salted ricotta, cheese
6 thin 5-inch corn tortillas
6 toothpicks
1 safflower oil for frying
Instructions:
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
Servings: 6
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? Lisa Claymen
More information:
Open Directory:
Spicy Recipes
Mexico
Looksmart:
Cooking
and Food
Ricotta Tacos - Tacos De Requeson Recipe brought to you by Mexican Recipes To-Go
