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Preview image of Mexican Charcuterie Board on a wooden cutting board.
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Mexican-Inspired Charcuterie Board

Use an assortment of Mexican favorites to create your next board.
Course Appetizer
Cuisine Latin American, North American
Keyword charcuterie
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 12
Calories 340kcal

Equipment

  • Large serving board

Ingredients

For the Esquites

  • 3 large ears corn peeled and rinsed
  • 1/4 cup red onion minced
  • 1/4 cup red bell pepper seeded and minced
  • 1 large Hass avocado peeled and diced
  • 1 medium jalapeño seeded and minced (optional)
  • 2 tablespoons cilantro chopped
  • 1/2 cup Mexican crema or sour cream
  • 1/4 cup parmesan cheese grated
  • 1 medium lime juiced
  • 2 teaspoons Tajín
  • pinch black pepper
  • 12 leaves endive separated, rinsed, and dried

For the Mexican-Inspired Charcuterie Board

  • 4 ounces (126 grams) Mole salami (or hard salami)
  • 4 ounces (113 grams) Spanish chorizo
  • 3 ounces (85 grams) Serrano ham (or prosciutto)
  • 2 ounces (56 grams) Honey and Pequin Chile Coppa (or capicola)
  • 4 ounce (113 grams) honey chevre (or plain chevre)
  • 4 ounces (113 grams) 4 month Manchego Cheese
  • 3 ounces (84 grams) Cranberry Chipotle Cheddar Cheese (or sharp cheddar cheese)
  • 3 ounces (84 grams) Queso Panela (or gouda)
  • 2 Mexican bolillo rolls sliced 1/4-inch thick and toasted until light brown

Fruits and Veg for the Board

  • 2 star fruit sliced
  • 1 medium English cucumber sliced
  • 1 medium mango peeled and sliced into half-moons
  • 1/2 medium jicama peeled and cut into matchsticks
  • 1/2 small pineapple peeled and cut into half-moons

Optional Condiments (add as little or as much as you'd like)

  • guava paste
  • quince paste
  • Japanese peanuts
  • dark chocolate
  • olives
  • dried fruits

Instructions

Prepare the Esquites (up to 1 day ahead)

  • Lightly oil the corn with vegetable oil. Heat a grill to 400°F (204°C).
    Once the grill is hot, lay the ears of corn on it. Grill the corn on all sides until the kernels are charred, or 12-15 minutes.
  • Remove the corn from the grill and allow it to cool to the touch.
    Once cool, use a sharp knife to cut the kernels from the ears and into a large mixing bowl.
    Add the red onion, red bell pepper, avocado, jalapeño pepper, and cilantro to the bowl with the corn.
  • Next, add the crema, parmesan cheese, juice of 1 lime, Tajín, and black pepper to the rest of the ingredients in the bowl.
    Use a large spoon to stir the contents of the bowl together until well combined.
  • Cover the bowl and refrigerate the esquites for 30 minutes.
    After 30 minutes (or just before assembling your board), fill each of the endive leaves with a generous spoonful of esquites.

Assemble the Mexican-Inspired Charcuterie Board

  • Assemble the board by furling the Serrano ham and the coppa into ruffles.
    Next, slice and fan out the mole salami and Spanish Chorizo.
  • Cut the chipotle cheddar and the Manchego cheeses into triangles. Cut the Panela into squares, then crumble the chevre.
    Add the sliced bolillos.
  • Nestle the star fruit, cucumber, mango, jicama, and pineapple around the meats and cheeses.
  • Finish the board by adding your preferred amount of garnishes and spreads.
  • Serve the board within 2 hours of presenting at room temperature.

Nutrition

Calories: 340kcal | Carbohydrates: 25g | Protein: 16g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 50mg | Sodium: 826mg | Potassium: 335mg | Fiber: 5g | Sugar: 15g | Vitamin A: 827IU | Vitamin C: 45mg | Calcium: 237mg | Iron: 2mg