Mexican-Inspired Charcuterie Board
Servings: 12
Calories: 340kcal
Use an assortment of Mexican favorites to create your next board.
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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