Herby ricotta-poblano tacos (Tacos de requesón y chile poblano) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 166) by Rick Bayless

  • avocados
  • ricotta cheese
  • cilantro
  • garlic
  • radishes
  • corn tortillas
  • tomatillos
  • herbs of your choice
  • poblano chiles
  • serrano chiles
  • white onions
  • EYB Comments

    See recipe for herb suggestions and variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for herb suggestions and variations.

  • Rutabaga on January 01, 2015

    I enjoyed this taco filling, but it wasn't a stand out like the other three I made from this book. I used homemade ricotta that was unfortunately a little dry and rubbery, but stirring in some crema fixed that issue handily. The flavor is mild, but can be easily spiced up with hot sauce. Since it can be made ahead, it's also convenient, and leftovers make for a nice breakfast. Eating it with the tomatillo guacamole, as suggested, makes these tacos rich and filling. You could easily use the cheese as a spread for bread or crackers, or toss it with some pasta and vegetables for something different.

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