Brussel Sprouts with Fermented Morita Aioli, Queso Fresco & Cilantro
B loza

by B loza

K'OO'L

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I love the delicate, nutty flavor of roasted Brussels sprouts. In this esquites-inspired dish, the spicy, cheesy toppings evoke my nostalgic memories of Mexican street corn while celebrating a heartier fall vegetable. It’s a bold, shareable Thanksgiving side — perfect for bringing to a potluck.


P.S. I really recommend not skipping the fermented moritas. It’s the ultimate low-effort flex: toss them in brine, walk away, and come back a month later with your own house-made flavor bomb. It’s a tiny creative ritual that turns patience into your secret weapon—adding a unique umami kick to everyday dishes.

Mexican • Salads & Sides • Gluten-Free · Soy-Free · Nut-Free · Fish-Free · Sesame-Free · Shellfish-Free
Rating:
Yield: 2 lbs
Serves: 6 (5 wt oz)
Time: Active 45m · Inactive 45m · Total 1h 30m
Equipment: No equipment specified

Ingredients

5 each Dried Chili Peppers (Morita) (Dried)
Water (to submerge the chiles)
Salt (Kosher Salt) (1% of the weight of the water; e.g., 10 g salt per 1 L water)
5 fermented morita chiles (from above)
3 Large each Eggs Yolks
1 clove Garlic
1 Tbsp Mustard Seeds (Yellow)
1 each Lime, juiced
16 oz Neutral Oil
Salt (Kosher Salt), to taste
2 lbs Brussels Sprouts
Neutral Oil (for roasting)
1 cup Chicken (Chicken Broth)
Salt (Kosher Salt), to taste
1 each Lime
Queso Fresco, to taste
1 cup Cilantro, chopped
Chili Powder, to taste

Instructions

Submerge dried morita chiles in a 1% saltwater brine (1 g salt per 100 g water) in a clean plastic or glass container.
Ferment in a cool, dark place for 4 weeks, checking periodically. Once tangy and aromatic, transfer to the refrigerator for up to 3–4 weeks.
In a tall container, combine fermented moritas, garlic, egg yolks, mustard, and the juice of 1 lime. Blend with a hand blender while slowly streaming in oil until emulsified.
Season with salt to taste and refrigerate until ready to serve.
Trim the tough stem ends and cut each sprout in half.
CHEF TIP: Don’t trim too much of the stem—it helps keep the leaves together. Aim for uniform size so they roast evenly: leave smaller sprouts whole and quarter the larger ones.
Lightly oil a half sheet tray and place Brussels sprouts cut-side down.
Make sure each sprout is touching the tray for the best caramelization.
Top with another tray to add weight for even browning.
Roast at 350 °F for 10–12 minutes, until golden.
Remove the top tray. Pour chicken broth over the sprouts and season with salt.
Return to oven for 1–3 minutes, allowing the stock to reduce and glaze the sprouts.
Transfer Brussels and any remaining broth to a serving bowl.
Squeeze the juice of 1 lime over top.
Drizzle generously with fermented morita aioli.
Crumble queso fresco and sprinkle with chopped cilantro and chili powder.
Serve warm.

Serving & Keeping

Serve: Warm
Make ahead: Make the aioli up to 2 days in advance and refrigerate. Ferment moritas at least 1 month in advance; refrigerate afterward.
Leftover Ideas: Egg whites leftover from the aioli: Whip into omelets, meringues, or add to scrambled eggs for extra protein.

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