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