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Makes
2 1/2 cups to serve 4
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
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Ingredients
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2 1/2 cups
firmly packed ricotta cheese
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4 tablespoons
safflower oil (or other neutral oil)
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1/3 cup
finely chopped white onion
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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)
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1 1/4 cups
finely chopped, unpeeled tomatoes
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1/2 teaspoon
(or to taste) sea salt
Directions
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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.
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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.
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Add the tomatoes and continue cooking over high heat, stirring from time to time until the mixture is fairly dry -- about 4 minutes.
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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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