Ricotta-Spinach Tacos

Ingredients

• l8 ounces ricotta (preferably fresh)
• at room temperature
• 2 tablespoons chopped fresh cilantro
• 3 cloves garlic
• chopped
• Kosher salt
• 1 tablespoon vegetable oil
• 1 white onion
• sliced into 1/2-inch-thick rings
• 2 (4-ounce) cans sliced green chile peppers
• drained
• 2 bunches fresh spinach (about 1 pound)
• stemmed
• 1/2 teaspoon ground cumin
• 8 to 12 corn tortillas
• Salsa verde
• for serving

Instructions

1. Combine the ricotta, cilantro and 1 clove garlic in a medium bowl and season with salt.
2. Heat the vegetable oil in a large skillet over high heat.
3. Add the onion and cook without stirring until lightly browned, 1 to 2 minutes.
4. Stir and continue cooking until the onion begins to soften, about 2 minutes.
5. Add the chiles, spinach (in batches) and cumin and cook, stirring, until the spinach begins to wilt.
6. Add the remaining 2 cloves garlic and cook until the spinach is completely wilted, about 3 more minutes.
7. Season with salt; transfer to a bowl and keep warm.
8. Warm the tortillas in a dry skillet or wrap in a damp towel and microwave 1 to 2 minutes.
9. Divide the spinach mixture among the tortillas, top with the ricotta mixture and a spoonful of salsa verde and fold.
10. Serve with more salsa.
11. Photograph by Antonis Achilleos