Steps to Make Perfect Cauliflower and cheese cakes in chile ancho sauce

Hello everybody, it's Brad, welcome to our recipe site. Today, we're going to make a distinctive dish, Recipe of Favorite Cauliflower and cheese cakes in chile ancho sauce. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Cauliflower and cheese cakes in chile ancho sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cauliflower and cheese cakes in chile ancho sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cauliflower and cheese cakes in chile ancho sauce is 3 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cauliflower and cheese cakes in chile ancho sauce estimated approx 1 hr.

To begin with this recipe, we must prepare a few components. You can have Cauliflower and cheese cakes in chile ancho sauce using 16 ingredients and 8 steps. Here is how you can achieve it.

This Mexican recipe can be done with either chile pasilla or chile ancho peppers. Instagram: https://www.instagram.com/p/CNVxvOJHSeW/

Ingredients and spices that need to be Get to make Cauliflower and cheese cakes in chile ancho sauce:

1. Cakes
2. 1 cauliflower
3. 1 cup flour
4. 200 gr queso fresco (white Mexican cheese), grated
5. 1 tbsp salt
6. 1 egg
7. 1 bunch cilantro; chopped
8. 1/2 onion; finely chopped
9. vegetable oil to fry
10. Sauce
11. 5 ancho or pasilla dry peppers
12. 2 roma tomatoes, roughly chopped
13. 1/4 onion, roughly chopped
14. 2 garlic cloves
15. 1 cup stock (either vegetable or chicken)
16. 2 tbsp olive oil

Steps to make to make Cauliflower and cheese cakes in chile ancho sauce

1. Hydrate the dried chili peppers in boiling water for 4 or 5 minutes
2. Remove the chili pepper stems and add them to the blender, along with the rest of the sauce ingredients excepting the olive oil. Blend everything together.
3. Heat the olive oil in a saucepan and add the content of the blender passing it through a strainer. Cook the sauce/salsa for 15 to 20 minutes or until it thickness.
4. Clean and cut the cauliflower in pieces, and cook or steam it until fully cooked. Wait until it cools and finely chop it with a food processor, a knife or even with the hands (should be very soft.) Squeeze the cauliflower through a coriander or a cloth to extract as much water as possible.
5. In a mixing bowl, add the cooked cauliflower along with the rest of the ingredients (except the vegetable oil) and mix everything together until having a thick dough.
6. Grab about 4 tbsp of the dough and make the cakes with your hands (about 9 cm of diameter x 2 cm thick). Shallow-fry them on hot vegetable oil for 3 minutes on each side.
7. Dry them with paper towels
8. To serve, add a bed of the salsa in a shallow dish, 3 or four of the cakes and decorate with some cilantro.

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