Mexican Recipes
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Ingredients
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| 1 |
Fresh poblano chilies |
2 |
| 2 |
Fresh ricotta cheese |
1 cup |
| 3 |
Fresh cilantro leaves, finely chopped |
1 teaspoon |
| 4 |
Fresh thyme leaves |
1 teaspoon |
| 5 |
Fresh marjoram leaves, finely chopped |
1 teaspoon |
| 6 |
Garlic, unpeeled |
5 cloves |
| 7 |
Freshly ground black pepper |
1/4 teaspoon |
| 8 |
Guacamole |
1+ 1/2 cups |
| 9 |
Salt |
1/4 teaspoon |
| 10 |
Radishes, thinly sliced |
4 |
| 11 |
Onion, finely chopped, for garnish |
1/2 |
| 12 |
Corn tortillas |
10 |
| Method |
Heat a griddle or heavy skillet over medium heat, roast the garlic, until
blackened in spots and soft in touch, by turning it frequently, for about 15
minutes. Cool, peel and then finely chop it.
Roast the chilies directly over a gas flame or under the broiler, until
blackened on all sides, for about 5-10 minutes. Put them in a paper bag and
let it cool a bit. Peel, pull out the stem and seeds, then rinse to remove bits
of seeds and stray bits of skin. Chop the chilies into 1/4-inch pieces.
In a medium bowl, mix together the garlic, ricotta, fresh herbs and half of the
chopped chilies. Season it with salt and pepper and set aside. Warm the
tortillas either in oven [by wrapping it in aluminum foil] or in a steamer [by
wrapping it in kitchen towel].
Mix the remaining chilies with the guacamole and set aside.
Lay a tortilla over a flat surface, spread 2 tablespoons of the ricotta mixture over
each of the 10 tortillas and roll them up, put it on a individual serving plates,
garnish it with radishes and onions and serve with guacamole.
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| Servings -10 |
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| Introduction
of the dish |
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Ricotta, a classic lasagna ingredient. Try this on a taco and
feel the different taste.
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