Prep 5 mins
Cook 10 mins
I haven't tried this myself but it actually looks so good and easy to make! Requeson is a loose, ricotta-like cheese used to make cheese spreads in several Latin American countries and in Brazil. This variety is most often sold in the markets wrapped in fresh corn husks. A mild, unsalty ricotta can be substituted for requesón. (from answers.com) Although I'm not from Mexico, I live here and I got this magazine that has Mexican recipes. I totally LOVE mexican food! I hope they are good...at least they look promising...
- 1 cup requeson cheese (any soft spreadable white cheese, since requeson is not available in many places) or 1 cup unsalted ricotta cheese (any soft spreadable white cheese, since requeson is not available in many places) or 1 cup soft cream cheese (any soft spreadable white cheese, since requeson is not available in many places)
- 3 teaspoons serrano chilies, minced
- 3 teaspoons epazote, finely cut (you can substitute it with cilantro or parsley)
- 1 dash salt
- 1 dash pepper
- 12 flour tortillas
- 4 tablespoons canola oil
- In a bowl, mix the cheese with the chiles, epazote, salt and pepper.
- Lightly heat the tortillas on a skillet (comal) to soften them up and so that they are easy to handle.
- Near the edge of each tortilla, place a bit of the cheese mixture. Be careful that it does not stick out so it doesn't burn while frying it.
- Roll each tortilla forming "taquitos" or "flautas" and hold with toothpicks (to secure it and avoiding it to open while frying).
- Heat the oil on a skillet and fry 3 tacos at the time and turn them to get an even golden color.
- When you have fried all taquitos, place them over a papel towel to absorb excess oil.
- Cut the "taquitos" in 2 or 3 parts and serve them warm.