In Mexico, fried ricotta isn’t uncommon. It’s very easy and dollop in a bowl of beans is very nice. You can also add it to eggs, soups or spread a little on a cracker when you need a quick snack.
Start with fresh epazote. This is the herb that helps with “digestion” issues with beans (although really, I think the reason to use it is for flavor.) People try and use the dried but for me it’s like dried basil. It just doesn’t work. I see it now in my mainstream grocery store so it is out there but if you love Mexican food, throw a few seeds into a pot. It will grow fast and reseed itself every year.
I’ve been fermenting serrano chiles with onions but you can use fresh or even pickled.
I think in Mexico it would be more traditional to use corn or even safflower oil but being a true Californian, I used a local olive oil to saute the chiles and onions. I threw in some minced garlic for good measure.
Once soft, I added some good ricotta and stirred it around until mixed and then let it cook on a medium heat for about three minutes. As you make this, you start imagining all the great things you can do with it. Right before taking it off the heat, a handful of chopped epazote is added and mixed in.
The requeson is a very good friend to a bowl of beans.
UPDATE: It’s funny. I just got back from Mexico and saw my friends who taught me this and they use a much drier ricotta and cook it much more so it’s a drier cheese. I kind of like my version better but you do have options.
Hey, I wanted to order some beans, but the ranchogordo.com website seems to be down. Do you know what’s going on? Thanks.
Sorry about that. Some one (me!) forgot to renew our domain registration. We’re good for 10 years now.