Ricotta Tacos - Tacos De Requeson
Tacos de requeson: corn tortillas stuffed with ricotta cheese, fried golden and crisp, then filled with a tangy lime-radish-cilantro salsa. A traditional Mexican street food you can make at home.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
30 minTacos de requeson are a Mexican classic that most people outside of Mexico have never tried. Corn tortillas get spread with a thin layer of salted ricotta (standing in for the traditional requeson), folded in half, pinned with a toothpick, and fried until golden and crispy in safflower oil.
The real star is the raw salsa tucked inside after frying. Finely chopped radishes, white onion, hot green chile, and cilantro marinated in lime juice and sea salt for at least 30 minutes. That marinating time softens the raw bite of the onion and radish while the lime juice brings everything into a bright, acidic harmony.
These must be served immediately. The moment they cool, the tortillas lose their crunch and the ricotta turns soggy. Fry them in batches, drain on paper towels, ease them open with a toothpick, spoon in the salsa, and get them to the table.
Pro Tips
- Drain the ricotta before using. Excess liquid makes the tortillas burst open during frying.
- Keep the oil at medium-high heat. Too hot and the tortillas burn before the cheese warms through. Too cool and they absorb oil.
- Secure with toothpicks firmly. If the tacos open in the oil, the cheese leaks out and the oil splatters.
- Make the salsa first so it has time to marinate while you fry.
Variations
- Queso fresco filling: Use crumbled queso fresco instead of ricotta for a more authentic Mexican flavor.
- Salsa verde: Replace the lime-radish salsa with tomatillo salsa verde for a different flavor profile.
- Add avocado: Tuck a thin slice of avocado into each taco along with the salsa.
Ingredients
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 tablespoon of the ricotta over half of each tortilla. Fold over and secure with a toothpick.
Put oil to a depth of ¼ 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.
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