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|Butter||1 1⁄2 Tablespoon|
|All purpose flour||2 Cup (32 tbs)|
|White wine||1⁄4 Cup (4 tbs)|
|Ricotta cheese||2 Cup (32 tbs), drained|
|Powdered sugar||3⁄4 Cup (12 tbs)|
|Heavy whipping cream||1 1⁄2 Cup (24 tbs)|
|Tequila||1 1⁄2 Tablespoon|
|Fresh cherries/2 tablespoons dried cherries||12|
|Shredded coconut||8 Ounce (1 Package)|
|Green food coloring||3 Drop|
|Orange food coloring||3 Drop|
|Pistachios||1⁄3 Cup (5.33 tbs)|
|Chocolate chips package||12 Ounce (1 Package, 12 Ounce, About 2 Cup)|
Serving size: Complete recipe
Calories 6355 Calories from Fat 3399
% Daily Value*
Total Fat 393 g604.8%
Saturated Fat 234.2 g1171.1%
Trans Fat 0 g
Cholesterol 977.6 mg
Sodium 1506.6 mg62.8%
Total Carbohydrates 609 g203%
Dietary Fiber 33.1 g132.6%
Sugars 258 g
Protein 119 g238.3%
Vitamin A 171.2% Vitamin C 36.5%
Calcium 140.7% Iron 120.4%
*Based on a 2000 Calorie diet
Divide the dough into 10 pieces and roll each into a ball.
Using a pasta machine, roll out the dough into thin rounds about 5 to 6 inches in diameter.
In a stockpot or fryer, heat the oil to 370°F, or until a pinch of dough dropped into the oil bobs to the surface immediately.
Drape the dough over a taco, or use tongs to fold the dough in half, keeping it open enough for the filling, and fry the shell until it's golden brown.
Drain the taco-noli and set it aside on paper towels to absorb any oil.
For the filling, whisk together the ricotta and sugar.
Using an electric mixer, whip the cream until it's stiff.
Fold the vanilla and tequila carefully into the whipped cream.
Fold in the ricotta.
Refrigerate the mixture until you're ready to fill the taco-nolis.
To make the toppings, pit and destem the cherries and cut them into quarters.
Mix 1/2 cup of the coconut with 2 or 3 drops of orange food coloring to make the "cheese," and mix another 1/2 cup of coconut with 2 or 3 drops of green food coloring for the "lettuce"; toss to color the coconut.
Rub the skin off the pistachios to make the "avocado." Spoon the filling into the tacos and sprinkle on the toppings.