Homemade Ricotta Taquitos

Requesón is a delicious, light, creamy, Mexican cheese and super easy to make at home! In many ways is very similar to ricotta cheese. Of course, we are removing all light from this recipe by frying our taquitos…life is all about balance, right? These crunchy taquitos are beautiful, a perfect balance of light, crunchy and dangerously moreish. We served them with an easy and bright chipotle salsa! Walk into this recipe at your own risk. 


Requesón / Easy ricotta

-1l milk (whole milk works best)

-1 lime

-pinch of salt

1 Warm up the milk with the pinch of salt in a pot and once it reaches 85C (just before it boils) stir in the lime juice and remove it from the heat. 

2 Leave the milk to rest for at least 15 minutes as it starts to separate in curds. 

3 Line a big bowl with a cheesecloth or a very fine, clean tea towel. Sieve the milk using a fine-mesh sieve onto the cloth and let it drain for at least 30 minutes. 

4 The time left to drain will depend on the consistency you like. The more it drains, the drier it gets. You can also accelerate the process by squeezing the cloth until obtaining the desired consistency. 

5 This cheese keeps for up to two days in the fridge but is best used freshly made. 


  • Requesón is a popular Mexican cheese of a creamy consistency. It is tangy and delicious with beans! 
  • Similar to ricotta or cottage cheese and perfect to mix and serve with many meals.
  • In México, making requesón from milk that is about to expire can be quite common, making the most of ingredients and less food waste. Win, win!


Easy Chipotle Salsa

-3 medium tomatoes

-¼ medium onion

-1 garlic clove

-1 or 2 chipotles en adobo (or more to taste)

-salt and pepper to taste

1 Roast the tomatoes, onion and garlic clove on a pan until nicely charred on all sides. Make sure to remove the garlic before it burns.

2 Add everything into a blender and blend with the chipotle peppers. Season with salt and pepper to taste


  • This salsa is light, bright and delicious! It keeps very well in a sealed jar, inside the fridge, for over a week. 


Taquitos de Requesón / Ricotta

-10 corn tortillas

-1 cup requesón or ricotta cheese

-¼ onion, finely diced

-1 garlic clove, crushed or finely minced

-2 cups spinach, roughly chopped

-1 cup tomato, diced

-salt and pepper to taste

-vegetable oil

1 Add a little bit of oil to a pan and saute the onion for a few minutes, add the garlic and keep cooking for 1 minute more. Add the tomatoes and spinach and cook until most of the liquid has evaporated and remove it from the heat.

2 In a bowl, mix together the requesón or ricotta cheese with the spinach mixture, making sure most of the liquid has evaporated or has been strained away. Stir all together and season with salt and pepper to taste. 

3 Warm up the corn tortillas until soft and pliable and add the cheese mixture to the tortilla and either roll it or fold it in half. Set the tacos aside. 

4 Add a good amount of vegetable oil to a frying pan, just enough to cover the bottom of it and once hot, fry the tacos until crispy and golden on both sides. Remove the tacos and place them on a rack or a paper towel-lined plate to drain any excess oil.

5 If using an air fryer, brush the outside of the tacos with oil and fry until golden and crispy. Ours were done at 180C for 5 minutes. 

To Serve

-cabbage, finely sliced. Lettuce works well too

-carrots, finely sliced or shredded

-chipotle salsa

1 Serve the taquitos with plenty of fresh veggies on top and a good drizzle of your favourite salsa. Make sure to serve extra salsa on the side to dip your taquitos in.



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