Perfect appetizer for dinner club – basically salty, cheesy, garlicky popcorn. Use the mojo de ajo from the previous recipe. If you can find queso anejo, have at it. I went to HEB and Central Market, and the cheesemonger at Central Market was most unhelpful. He told me it should be with the other quesos. But they didn’t have any. So I used parmesan, which I love.
I totally forgot to take photos of…most of this dinner club meal. I know. I’m sorry about that. But you can always cook it yourself, take a picture, send it to me, and I’ll put it up here. It will probably look better than mine, because I bet you’ll use a real camera and not an iPhone covered in mojo de ajo.
Also, why is it so hard to find plain popcorn these days? I don’t want light, or movie theater butter, or kettle corn, or peppered. I just wanted plain. Why was there only one box?
Garlicky Popcorn with Mexican Queso Anejo
Palomitas al Mojo de Ajo con Queso Anejo
Makes 12 cups, serving 8 to 10 as a snack
- 1/3 cup Slow-Cooked Garlic Mojo (stir before measuring)
- 2/3 cup popcorn kernels
- 1/4 cup (a generous ounce) grated Mexican queso anejo or other garnishing cheese like Parmesan or Romano
- 1/3 cup loosely packed chopped cilantro
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 teaspoon. Toss well and serve.
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