Tacos de Requeson
Source of Recipe
Denver Post
Recipe Introduction
Cheese Tacos
Look for the herb epazote in Mexican markets. From Patricia Quintana, serves 6.
List of Ingredients
2 pounds Farmer's cheese or ricotta cheese, crumbled
1/2 cup yogurt
1/2 cup cream
1/2 cup finely chopped onion
1/3 cup fresh epazote, minced
1-2 tablespoons Serrano chile, chopped finely
Salt and black pepper to taste
24 freshly made corn tortillas measuring 16 inches each, or 48 tiny tortillasRecipe
Combine cheese, yogurt and cream in a medium bowl. Add chopped onion, epazote and serrano chile and stir until well mixed.
Season to taste with salt and pepper. Spoon the mixture evenly over a tortilla. Cover with another tortilla as if you were making a tortilla sandwich. Repeat until all ingredients are used. Before serving, heat on a comal or griddle.
To serve: Line individual serving dishes with fresh banana leaves. Arrange two tacos on each dish, overlapping them. Serve salsas on the side.
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