Palomitas al Mojo de Ajo con Queso Anejo
Recipe from Season 7, Mexico—One Plate at a Time
INGREDIENTS
- 1/3 cup slow cooked garlic mojo (stir before measuring)
- 2/3 cup popcorn kernels
- 1/4 cup (a generous ounce) grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan
- 1/3 cup loosely-packed chopped cilantro
- Salt
INSTRUCTIONS
Scoop the mojo into a strainer set over a bowl and gently press to remove as much oil as possible. Turn the garlic into a small bowl and microwave for 30 seconds on high to warm it.
Measure 3 tablespoons of the oil into a large (4-quart) saucepan. Add the popcorn, cover and set over medium-high heat. Once the corn starts to pop, shake the pot frequently until the popping subsides and most kernels have popped. The entire process will take 12 to 15 minutes. Uncover and spoon on the garlic, sprinkle on the cheese, cilantro and salt, usually about 1/2 teaspooon. Toss well and serve.
