Mexican · Salads & Sides

Brussel Sprouts with Fermented Morita Aioli, Queso Fresco & Cilantro

B loza

by B loza

K'OO'L

Image 1

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.

DietaryGluten-Free · Egg-Free · Soy-Free · Nut-Free · Sesame-Free · Vegetarian
Yield2 lbs
Serves6 (5 wt oz)
TimeActive 45m · Inactive 45m · Total 1h 30m

Ingredients

Waterto submerge the chiles
Kosher Salt1% of the weight of the water; e.g., 10 g salt per 1 L water
5 fermented morita chiles (from above)
3 Large Egg Yolksyolk only
1 clove Garlic
1 Limejuiced
Kosher Salt, to taste
Neutral Oilfor roasting
Kosher Salt, to taste
Queso Fresco, to taste
1 cup Cilantrochopped
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.
Finished cooking?

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.
Surplus Ingredients: Egg whites leftover from the aioli: Whip into omelets, meringues, or add to scrambled eggs for extra protein.