Recipe for fried ricotta cheese tacos from Michoacán (Tacos Dorados de Requesón)

Here is an interesting and different taco recipe from Michoacán, filled with requesón (a dairy product between ricotta and cottage cheese), chiles and a radish salsa. The closest thing to requesón would be non salty ricotta cheese, although it isn't exactly what they use in Michoacán for this. This easy mexican recipe tells us to use a Perón chile; although this one is very hard to find and is quite hot. To keep the prescribed appearance of this taco you can substitute the Perón chile with a yellow, red or orange hot chile...

Recipe for tacos de requesón


For the salsa
* 1/3 cup lemon juice
* Salt to taste
* 1/3 cup finely chopped radishes
* 1/2 cup finely chopped onion
* 1 Perón chile, chopped finely and seeds discarded
* a fistful of cilantro, coarsely chopped

The Tacos themselves
* 1 cup requesón (ricotta or cottage cheese, seasoned with salt)
* 6 medium sized thin and fresh corn tortillas
* 6 toothpicks to hold them together while frying
* Oil for frying the tacos


1) Lets first prepare the salsa: place the lemon juice and salt in a glass bowl; add remaining ingredients and let everything marinate together for at least 30 minutes. These quantities should be enough for a cup.

2) Spread a tablespoon of cottage cheese at the center of each tortilla, fold them in two; you can place a toothpick so that the tortilla stays closed while we fry them.

3) Pour a little over 1/2 inch of oil in a large skillet, and when hot but not smoking fry the tacos in the oil until golden and crisp, flipping them only once.

4) Continue with frying the others one at a time and add back more oil if necessary. Drain the excess oil from the tacos on absorbent paper, and remove when they have cooled a bit. Open them again and fill each one with 2 tablespoons of the salsa we did in step 1.

Serve immediately, topped with some shredded lettuce, pickled jalapenos and sour cream; now is the best time to eat your tacos de requeson!

easy mexican recipes