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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 tortillas

Recipe



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.