Ricotta-Stuffed Ancho Chiles with Red Wine Escabeche - Rick Bayless

Ingredients

• 1/2 cup olive oil
• 1 large red onion, sliced 1/4 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)
• Salt
• 6 good sized fresh-and-supple ancho chiles
• 6 garlic cloves, unpeeled
• 2 cups (1 pound) dry (AKA hand-dipped, Italian- or Mexican-style) ricotta
• 1/2 cup (loosely packed) chopped fresh cilantro, plus leaves or sprigs for serving
• about 1/8 tsp Freshly ground black pepper