Taco Palette with Chorizo, Elote & Toasted Cumin Ricottas Recipe | California Dairy Foodservice
realcaliforniamilkfoodservice.com
4 pounds Real California Ricotta cheese Toasted Cumin Street Taco Ricotta: 3 tablespoons Real California heavy cream 3 tablespoons cumin seeds 2 tablespoons
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Cooking tools:
- Painter's palette
- Blank paint tube
- Stand mixer
- Whisk
- Piping bag
- Skillet
- Blender
- Grill
- Chef's knife
- Cutting board
- Fine-mesh sieve
- Cheesecloth
- Mixing bowl
- Measuring spoon
- Measuring cup
- Kitchen scale
- Spoon
- Stove
- Refrigerator
Ingredients
- 4 pounds Real California Ricotta cheese
- 3 tablespoons Real California heavy cream
- 3 tablespoons cumin seeds
- 2 tablespoons corn oil
- 4 4-inch corn tortillas
- 3 tablespoons taco seasoning
- 1 teaspoon smoked paprika
- 1 tablespoon fresh lime juice
- 2 tablespoons Real California heavy cream
- 3 ears fresh corn, husked
- 3 tablespoons elote seasoning
- 1/3 pound Mexican-style chorizo
- 2 tablespoons chorizo seasoning
- 9 to 12 mini taco shells
- 1/2 cup fresh tomato salsa
- 1/4 cup shredded red cabbage
- 1/4 cup crumbled Real California Cotija cheese
- 1/4 cup shredded lettuce
- 2 tablespoons small-diced pineapple tossed with tajin seasoning
- 2 tablespoons chopped fresh cilantro
- Special equipment for serving: painter’s palettes, empty paint tubes :Cheese, Ricotta, Heavy Cream, Cream, Cotija
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