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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
cups firmly packed ricotta cheese
tablespoons safflower oil (or other neutral oil)
cup finely chopped white onion
(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)
cups finely chopped, unpeeled tomatoes
teaspoon (or to taste) sea salt
- 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.
- 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.
- Add the tomatoes and continue cooking over high heat, stirring from time to time until the mixture is fairly dry -- about 4 minutes.
- 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.
- This recipe is a Community Pick!