Taco Palette with Chorizo, Elote & Toasted Cumin Ricottas

Strain the Ricotta cheese, saving the liquid. Divide the Ricotta and the liquid into thirds and set aside separately.

To make the Toasted Cumin Street Taco Ricotta: Mix cream with one of the reserved Ricotta liquids. In a small skillet over low heat, toast cumin seeds until strongly fragrant. Remove from the heat and add to cream mixture.

In another skillet over medium heat, warm oil. Add tortillas and toast until crisp and strongly fragrant. Set aside to cool slightly, then crunch tortillas into cumin-cream mixture. Set aside for 1 hour or more.

Meanwhile, combine one reserved Ricotta with taco seasoning and smoked paprika.

Strain cumin-cream mixture, squeezing out and reserving liquid. In a stand mixer on low speed using the whisk attachment, combine Ricotta mixture and lime juice. Add strained cumin-cream liquid and increase the speed to medium, whipping until mixture is emulsified and airy. Transfer to a piping bag with a medium round tip and set aside in a cooler until cold and firm.

To make the Elote Corn Ricotta: Mix cream with the second reserved Ricotta liquid.

Grill corn until toasted on all sides. While still warm, cut kernels from cob.

In the jar of a blender, combine corn kernels and cream mixture and blend until smooth. Strain corn-cream mixture, squeezing out and reserving liquid. In a stand mixer on low speed using the whisk attachment, combine second reserved ricotta and lime juice. Add strained corn-cream liquid and increase the speed to medium, whipping until mixture is emulsified and airy. Transfer to a piping bag with a medium round tip and set aside in a cooler until cold and firm.

To make the Chorizo Ricotta: Mix cream with the third reserved Ricotta liquid.

In a cold skillet over medium heat, cook chorizo, rendering as much fat as possible. Drain fat occasionally, reserving it. When chorizo is fully cooked and all fat has been reserved, add hot chorizo to cream mixture. Set chorizo-cream mixture and reserved fat aside for at least 1 hour.

Meanwhile, combine third reserved Ricotta with chorizo seasoning.

Strain chorizo-cream mixture, squeezing out liquid and adding it to chorizo fat. In a stand mixer on low speed using the whisk attachment, combine Ricotta mixture and lime juice. Add chorizo-cream-fat mixture and increase the speed to medium, whipping until mixture is emulsified and airy. Transfer to a piping bag with a medium round tip and set aside in a cooler until cold and firm.

To garnish and serve: Fill 3 blank paint tubes, each with 3 ounces of one of the flavored Ricottas. Crimp and fold the ends of the tubes. Label the tubes and puncture the openings. Arrange the tubes on a painter’s palette with a dollop of ricotta at the end of each. Arrange taco shells, salsa, cabbage, Cotija cheese, lettuce, pineapple, and cilantro around palette.

Recipe created by Chef Matt Burton for the California Milk Advisory Board