Ricotta-stuffed ancho chiles marinated in red wine escabeche
Rick Bayless · ♥ 474 likes · 20.8K views · 25 min video
Read about ricotta in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- olive oil
Heat olive oil over medium-high heat.
- 1 whole red onion
Slice a red onion and cook it fairly quickly until it begins to brown but still has some crunch.
- piloncillo
- ⅔ cup wine vinegar
- 1 cup red wine
Shave in a little piloncillo, then add about two-thirds of a cup of wine vinegar and a cup of red wine.
- 2 leaves fresh bay
- fresh thyme
- 1 tsp sea salt
Add a couple of whole fresh bay leaves, whole sprigs of fresh thyme and a teaspoon of sea salt; simmer over medium-low about 20 minutes.
- ancho chilies
Slit each ancho chile down the side almost to the point, open it, and remove every seed.
Toast each chile, pressing it down with a spatula on one side, then flipping and pressing the other.
- ricotta
- cilantro
Put the toasted chiles in a baking dish, pour the still-warm escabeche over them, and marinate about half an hour.
Dry the marinated chiles inside and out with a paper towel so the ricotta keeps well.
- roasted garlic
Mash the roasted garlic with a fork; add the ricotta, chopped cilantro, freshly ground black pepper and sea salt and mix.