These crispy tacos de requesón are a delicious mix of creamy Mexican cheese and smoky roasted poblanos, all wrapped in warm corn tortillas and fried until perfectly golden. Crunchy outside, soft inside, top them with salsa and crema for the perfect bite!
Tacos de requesón were a staple in our house during Lent, and even now, all these years later, I still make them every year. So, let me share my family recipe with you!
What You’ll Need
Here’s a quick look at the simple ingredients you’ll need to make these crispy requeson tacos. Nothing too fancy, just a few basics that come together to create something truly delicious!
- Corn tortillas: Medium-sized, perfect for rolling and frying.
- Requesón cheese: Soft and creamy; ricotta works too.
- Poblano pepper: Roasted, peeled, and sliced for a smoky kick.
- Onion: Adds sweetness and depth when sautéed.
- Garlic: Just one clove for extra flavor.
- Cooking oil: Enough for frying until crispy.
- Salt and pepper: Simple seasoning to bring it all together.
Tacos de Requesón Step by Step Recipe
Roast the poblano pepper on a hot comal or griddle, turning occasionally until the skin is charred and blistered. That smoky flavor is worth the wait!
Once they’re nicely roasted, toss them in a bowl, cover, and let them steam for 10 minutes, this makes peeling a breeze. Rub off the skin with your fingers or a paper towel (a little leftover char is fine!).
Remove the stem, scoop out the seeds, and slice the peppers into rajas (strips).
Heat up a small pan with a little oil and sauté some finely chopped onion until it’s soft and just starting to brown. That sweetness is what we want!
Then, add minced garlic and cook for a few seconds until fragrant (because burnt garlic is not invited to this taco party).
Toss in the diced poblanos and season with salt and pepper. Stir everything together, and let the flavors mingle for a minute
Now, let the mixture cool down for a bit before mixing in the requesón cheese.
This cheese is so creamy and mild that it absorbs all the delicious poblano rajas flavor. Give it a taste and adjust the seasoning if needed.
Assemble & Fry
Now, grab a tortilla, spoon in some of the requesón and poblano mixture, and roll it up nice and tight.
Place it seam-side down on a plate so it doesn’t unroll. Repeat until you’ve got a whole little army of tacos ready to fry.
Heat about an inch of oil in a pan over medium heat. To check if it’s hot enough, dip the edge of a tortilla in, if it sizzles, you’re good to go!
Carefully place a few tacos in the oil, seam-side down, and gently press them with a spatula so they stay closed.
Fry for about 2-3 minutes, flipping occasionally, until they turn golden and crispy.
Once they’re done, transfer them to a plate lined with paper towels to soak up any extra oil. Now comes the best part, serving them up!
How To Serve
I love topping these tacos de requesón with salsa taquera, shredded lettuce, crema, and crumbled queso fresco for extra goodness.
If you like heat, add a little salsa macha, it’s spicy, smoky, and perfect for balancing the creamy filling.
Wash it all down with your favorite drink, like guava agua fresca or horchata. Or serve them as appetizers with margaritas!
Keeping Tacos Fresh
If you’re making these tacos de requesón con rajas for a party (great choice, by the way!), here’s how to keep them crispy and delicious:
- Make ahead: You can prep the filling the day before and roll the tacos a few hours in advance. Just keep them covered in the fridge until you’re ready to fry.
- Keep them crispy: After frying, place them on a wire rack over a baking sheet instead of stacking them, this keeps them from getting soggy.
- Reheat like a pro: Pop them in a hot oven (180°C/350°F) for 10 minutes to bring back the crunch. Avoid the microwave unless you like sad, soggy tacos!
Make extra because these disappear fast!
More Crispy Taco Recipes
Thank you so much for checking out this recipe! I hope you give these crispy tacos de requesón a try—they’re sure to be a hit at your next gathering.
Don’t forget to follow my blog on Pinterest and Facebook for more delicious recipes and fun cooking tips.
Video
Print the recipe
Tacos de Requesón
Ingredients
- 16 medium corn tortillas
- 2 cups requesón cheese (or substitute with ricotta cheese)
- 1 poblano pepper
- 1 small onion (diced)
- 1 clove garlic (minced)
- cooking oil (as needed)
- salt and pepper (to taste)
For serving
- salsa verde
- queso fresco
- Mexican crema
Instructions
- Roast the poblano peppers on a griddle or comal until the skin is nicely charred. Transfer them to a bowl, cover, and let them rest for 10 minutes. Then, peel off the skin, remove the stem, and discard the seeds. Slice the peppers.
- Heat 2 tablespoons of oil in a small pan over medium heat. Sauté the onion until soft and lightly browned, then stir in the garlic and cook until fragrant.
- Add the diced poblano and cook for a minute, stirring constantly. Season with salt and pepper.
- Remove the pan from the heat and let the veggies cool down for 5 minutes.
- Mix in the requesón cheese. Adjust the seasoning to taste and set aside.
Assemble & fry the tacos
- Warm the tortillas on a griddle or in the microwave until soft and pliable. Wrap the tortillas in a kitchen towel to keep them soft.
- Take a tortilla and add two spoonfuls of the requesón mixture. Roll it up and place it seam-side down on a plate. Repeat with the remaining tortillas and filling.
- Heat about 1 inch of oil in a pan over medium heat. Carefully add a few rolled tacos, using a spatula to gently press them into the oil so they stay closed. Fry for 2-3 minutes, flipping occasionally, until golden and crispy.
- Remove from the oil and drain on a plate lined with paper towels.
- Serve warm with your favorite toppings. Enjoy!
Notes
- Warm your tortillas before rolling them up to avoid cracking. You can heat them on a griddle or microwave them wrapped in a kitchen towel for a few seconds.
- If you can’t find requesón, ricotta cheese is a good substitute. Just make sure to drain it well to remove excess moisture.
- You can prep the filling and roll the tacos a few hours in advance; keep them covered in the fridge.