Taquitos de Requesón With Salsa Ranchera
- For the Taquitos
- 15 ounces requesón or ricotta cheese
- 1/2 medium white onion finely chopped
- 1 garlic clove minced
- 12 corn tortillas
- 1 cup vegetable oil
- For the Salsa Ranchera
- 3 Roma tomatoes
- 1/4 medium white onion
- 1 garlic clove unpeeled
- 1 fresh jalapeno pepper seeded
- 2 tablespoons fresh cilantro leaves
Requesón is a soft Mexican cheese similar in texture to ricotta cheese. It has a mild flavor that can be used for both sweet and savory dishes. Because this cheese doesn’t melt completely when in contact with heat, it is the perfect cheese for golden fried taquitos. Taquitos de Requesón served with a roasted tomato salsa ranchera are a tasty treat that can be served as a snack, appetizer, or as a complete meal with refried beans and Mexican rice.
- Heat a comal, griddle or non-stick skillet over medium-high heat. Roast the tomatoes, onion, garlic and jalapeños, turning occasionally, until slightly charred. Remove from heat. Puree the roasted ingredients with the fresh cilantro in a blender until smooth. Pour salsa ranchera into a bowl; season with salt to taste.
- Mix the requesón with the onion and garlic in a medium bowl; season with salt and black pepper to taste.
- Heat a comal, griddle or nonstick skillet over medium-high heat for 30 to 45 seconds until soft and pliable. Spoon 2 to 3 tablespoons of the requesón mixture down the center of each tortilla. Roll up the taquitos tightly and secure with a toothpick to keep from unrolling.
- Heat the vegetable oil in a medium skillet over high heat. Fry the taquitos, 3 to 4 at a time, until golden and crisp on all sides. Transfer taquitos to a paper towel-lined plate to drain any excess oil. Repeat with remaining taquitos. Serve taquitos with salsa ranchera. Enjoy!