5 cups grated carrot (about
3 large carrots)
1/2 teaspoon salt
12 corn tortillas
1/4 cup canola oil, plus more if
1 (16-ounce) container Mexican
crema (or make your own,
1 (14-ounce) package queso
fresco, or any other creamy,
3 to 4 limes, cut into wedges
1 batch Raw Tomatillo Salsa
1. Heat the oven to 200°F and line a baking sheet with a wire rack, or several layers of paper towels.
2. In a mixing bowl, toss the grated carrot with the salt.
3. Warm the corn tortillas on a comal or in the microwave and place in a dishcloth to keep warm.
4. Place one tortilla on a work surface. Using your hands or tongs, place a small handful of carrot in the center, taking care not to spread the filling all the way to the edge. Roll the tortilla tightly around the filling and secure closed with a toothpick. Repeat until you’ve got 12 tacos.
5. Heat the oil over medium heat in a large frying pan. Add the tacos seam-side down and cook until they start to smell toasty, 2 to 3 minutes. Turn over and fry on the other side until golden. (If you’re a perfectionist like me, you can also roll them around a bit with tongs to make sure they’re fried evenly on all sides.) Transfer to the prepared baking sheet, then keep warm in the oven. Repeat until all the tacos have been fried.
6. To serve, place 3 tacos on a plate, slather with a layer of crema and top with crumbled cheese. Pass lime wedges and tomatillo salsa at the table.
Excerpted from Eat Mexico by Lesley Téllez. Published by Kyle Books. Photography by Penny De Los Santos.