BAKED GOAT CHEESE WITH A DRIED CHILE SALSA
This recipe takes goat cheese to another dimension and is one that could be prepared earlier in the day or even the day before and then baked before serving.
1/4 cup roasted pine nuts, roasted
8 oz. goat cheese
4 oz. cream cheese, softened
Mix well and set aside.
SALSA DE CHILE SECO
4 arbol chiles, toasted on a comal
2 pasilla chiles, toasted on a comal
2 garlic cloves, roasted on the comal in their skins, then peel
6 plum tomatoes, roughly chopped
juice of 1/2 lime
1/2 teaspoon sea salt
Simmer the chiles in water in a saucepan over medium heat for 5 minutes. Remove from heat and let soak fora bout 10 minutes or until soft.
In a blender, blend the garlic, tomatoes and lime juice until the tomatoes are chopped.
Drain the chiles, remove the seeds and stems. Tear into small pieces and add to the blender. Add the salt and blend to a slightly rough texture.
If salsa is too thick, add a few teaspoons of water.
makes about 2 cups.
Note: this is a salsa with incredible depth that compliments a variety of grilled meats and quesadillas.
Soak corn husks in hot water until pliable. (You can fill your sink with hot water and weight the husks down with a heavy bowl or plate). Drain and line a round cazuela (a Spanish or Mexican baking dish) with the husks, overlapping on the bottom. Put the wide part of the husk at the bottom of the cazuela.
Pour in about 1 1/2 cups (or your desired amount) of the salsa into the lined cazuela.
Form the goat cheese mixture into a shape of a disc and set in the middle of the bowl.
Gently fold the husks toward the center of the bowl and secure with a toothpick.
Bake in a 350' oven for about 20 to 30 minutes or until heated through. Remove from the oven and remove the toothpick. I chose to trim my husks some for a nicer presentation.
Serve with corn tortilla chips.