Authentic home cooking from Mexico, with US measurements.
1 lb (500 grams) ricotta cheese
2 medium tomatoes
1/4 white onion, finely chopped
1/2 green chili pepper, chopped
1 garlic clove
1 tablespoon olive oil
Oregano, to taste
Super easy! Finely chop the garlic and add it to the olive oil in a pan, then add the onion.
Once the onion and garlic are translucent, add the tomatoes and green chili. Cook uncovered. When the mixture is cooked down, add the ricotta cheese, season with salt and pepper to taste, and mix everything well. Then cover the pan.
Let it cook for about 5 minutes on low heat so the flavors blend. Add a pinch of oregano, rubbing it between your fingers to release the aroma. Stir again, check the salt, and you’re done!
You can make crispy tacos— I never fry them, I just use 1 teaspoon of olive oil to form the tacos and they turn out delicious! Top with lettuce and all-purpose tomato salsa (see published recipe on cookpad.com) for a perfect meatless Monday meal. Or serve it for breakfast with scrambled egg whites, which is how I ate it. I used egg whites because the cheese already has enough fat, so I wanted to add more protein, and as we know, egg yolks are higher in fat.
Published in the US on
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