Photo: Dave Lauridsen
Total Time
20 Mins
Yield
Makes about 2 cups (serving size: 1 tbsp.)

Lupe Romero Vidal, a home cook in Hidalgo, Mexico, puts big spoonfuls of this into bowls of freshly cooked beans, instantly transforming humble into extraordinary. You can use widely available moist, smooth ricotta rather than the artisanal curd type, but you'll need to cook it longer to dry it out, and your yield won't be as high.

How to Make It

Step 1

In a large frying pan over medium-high heat, sauté onion in oil, stirring often, until translucent, about 3 minutes.

Step 2

Add ricotta and fry, breaking up with a wooden spoon, until dryish, 6 to 10 minutes (the bottom of the pan will probably get a little brown). Stir in salt and remove from heat. Stir in epazote and chile.

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