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

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