Ricotta-Stuffed Ancho Chiles with Red Wine Escabeche

Ingredients

• ½ cup olive oil
• 1 large red onion, sliced ¼ inch thick
• 1 small cone (about 1 ounce) piloncillo (Mexican unrefined sugar)
• OR 2 tablespoons dark brown sugar
• ²/₃ cup red wine vinegar
• 1 cup red wine
• Herbs (a few sprigs of fresh thyme and/or marjoram, a few bay leaves)
• + 6 more ingredients
• • Salt
  • 6 good-size, fresh-and-supple ancho chiles
  • 6 cloves garlic, unpeeled
  • 2 cups (1 pound) dry (AKA hand-dipped, Italian- or Mexican-style) ricotta
  • ½ cup chopped cilantro, plus leaves or sprigs for serving
  • About ¹/₈ teaspoon fresh black pepper

View full recipe at SpringPad