Diana Kennedy's Scrambled Ricotta (Requesón Revuelto a La Mexicana)

July 15, 2014
2 Ratings
Photo by James Ransom
Author Notes

Your new trick for vegetarian taco nights, summer brunches, and fridge-clearing, last-minute dinners. Adapted slightly from The Art of Mexican Cooking (Bantam Books, 1989). —Genius Recipes

  • Makes 2 1/2 cups to serve 4
  • 2 1/2 cups firmly packed ricotta cheese
  • 4 tablespoons safflower oil (or other neutral oil)
  • 1/3 cup finely chopped white onion
  • 4 (or to taste) chiles serranos, finely chopped (remove some or all of the seeds and white ribs if you want to make it less spicy)
  • 1 1/4 cups finely chopped, unpeeled tomatoes
  • 1/2 teaspoon (or to taste) sea salt
In This Recipe
  1. Note: The ricotta should be well-drained, almost dry (or else it will take longer to cook down). If it is not, drain it in a fine mesh strainer lined with a piece of cheesecloth or a coffee filter to get rid of extra moisture, then spread it out to dry a little before using it.
  2. When you're ready to cook, heat the oil in a frying pan, add the onion and fresh chiles, and fry gently without browning for 1 minute.
  3. Add the tomatoes and continue cooking over high heat, stirring from time to time until the mixture is fairly dry -- about 4 minutes.
  4. Add the ricotta and salt and mix well. Cook over medium heat until it begins to turn a light creamy color and is no longer liquid: when turned with a spoon it should come away cleanly from the surface of the pan, about 15 to 20 minutes, depending on how well you've drained your ricotta. Serve immediately with corn tortillas.

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Genius Recipes

Recipe by: Genius Recipes