| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
Mexican |
Mexican, Cheese/eggs |
6 |
Servings |
INGREDIENTS
|
|
Jim Vorheis |
| 1/3 |
c |
Fresh lime juice |
|
|
Sea salt to taste |
| 1/3 |
c |
Finely chopped radishes |
| 1/4 |
c |
Finely chopped white onion |
| 1 |
|
Chile peron, black seeds removed and roughly chopped, |
|
|
Or any hot green chile, chopped with seeds |
| 1 |
tb |
Roughly chopped cilantro |
|
|
The tacos: |
| 1 |
c |
Drained and lightly salted ricotta cheese |
| 6 |
|
Thin 5-inch corn tortillas |
| 6 |
|
Toothpicks |
|
|
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“If you want to be a leader, you must serve.”