Goat Cheese With Chile Morita And Piloncillo Sauce Food
GOAT CHEESE WITH CHILE MORITA & PILONCILLO SAUCE
beyond description...salty, creamy, sweet, and spicy. Great for an appetizer, served with toasted bread, crackers.
Provided by Papagayita
Categories Mexican
Time 40m
Yield 2 cups cheese, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Make cheese spread:.
- In a bowl with an electric mixer beat together cheeses, garlic paste, and chile morita paste or minced chipolte chiles. Transfer mixture to a small serving bowl and chill, covered, at least 4 hours or overnight.
- Make sauce:.
- In a small saucepan combine chile morita paste or minced chiles chipoltes, piloncillo, and cream and cook over low heat, stirring occasionally and breaking up sugar, until piloncillo is melted and sauce is smooth, about 20 minutes. Transfer sauce to a small serving bowl and chill, covered, for at least 4 hours or up to overnight.
- Spread cheese on grilled bread, corn chips or crackers and lightly drizzle with sauce.
Nutrition Facts : Calories 263.2, Fat 25.8, SaturatedFat 16.5, Cholesterol 83.5, Sodium 197.4, Carbohydrate 2.1, Sugar 0.5, Protein 6.8
GOAT CHEESE WITH CHILE MORITA AND PILONCILLO SAUCE
Categories Condiment/Spread Sauce Milk/Cream Mixer Garlic Appetizer Kid-Friendly Cream Cheese Goat Cheese Hot Pepper Chill Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 2 cups cheese spread and about 1 1/4 cups sauce, serving 10 to 12
Number Of Ingredients 11
Steps:
- Make cheese spread:
- In a bowl with an electric mixer beat together cheeses, garlic paste, and chile morita paste or minced chipolte chiles. Transfer mixture to a small serving bowl and chill, covered, at least 4 hours or overnight.
- Make sauce:
- In a small saucepan combine chile morita paste or minced chiles chipoltes, piloncillo, and cream and cook over low heat, stirring occasionally and breaking up sugar, until piloncillo is melted and sauce is smooth, about 20 minutes. Transfer sauce to a small serving bowl and chill, covered, for at least 4 hours or up to overnight.
- Spread cheese on grilled bread, corn chips or crackers and lightly drizzle with sauce.
CHILE MORITA SALSA
Some friends sent me some morita chiles (dried chipotles, basically) from their travels in Texas and Mexico, so I looked up recipes and found this one courtesy of seriouseats.com. Very simple (3 ingredients + a bit of water!) and *way* delicious! If you can't find moritas, you can substitute chipotles. We served as a dip for chips, but the poster recommends it both as a marinade and a topping for beef -- got to try that next!
Provided by lecole54
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Take the moritas and cook them in a hot dry cast-iron skillet until they inflate and start to pop a little (about two minutes). Into the cast-iron skillet, pour water over the chiles, turn off the heat, and allow them to soften and become plumper, which will take about half an hour.
- Meanwhile, stir the whole tomatillos in another skillet until they blister and black spots appear. Immediately transfer them to a blender. Place the garlic, moritas and a pinch of salt in the blender, and puree until smooth. It will be a deep red color with lots of seeds.
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