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Name: Ricotta Tacos - Tacos De Requeson
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: The tacos:; 6 Toothpicks; Safflower oil for frying; 6 Thin 5-inch corn tortillas; 1/3 c Fresh lime juice; Jim Vorheis; 1/3 c Finely chopped radishes; 1 Chile peron, black seeds; Sea salt to taste; 1/4 c Finely chopped white onion; 1 c Drained and lightly salted; Or any hot green chile,; 1 tb Roughly chopped cilantro

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INGREDIENTS

The tacos:
6 Toothpicks
Safflower oil for frying
6 Thin 5-inch corn tortillas
1/3 c Fresh lime juice
Jim Vorheis
1/3 c Finely chopped radishes
1 Chile peron, black seeds
Sea salt to taste
1/4 c Finely chopped white onion
1 c Drained and lightly salted
Or any hot green chile,
1 tb Roughly chopped cilantro

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

NOTES

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Ricotta Tacos - Tacos De Requeson

The tacos:
6 Toothpicks
 Safflower oil for frying
6 Thin 5-inch corn tortillas
1/3 c Fresh lime juice
 Jim Vorheis
1/3 c Finely chopped radishes
1 Chile peron, black seeds
 Sea salt to taste
1/4 c Finely chopped white onion
1 c Drained and lightly salted
 Or any hot green chile,
1 tb Roughly chopped cilantro

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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Nutrition

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Serving Size: 1 Serving (6g)
Recipe Makes: 6 Servings

Calories: 2
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 26mg		1 %
Potassium 7.4mg		0 %
Total Carbohydrate 0.5g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.5g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 2

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