Border Grill Restaurant Recipe
6 cups white or black quinoa, rinsed and drained
12 cups water
2 1/4 cups all-purpose flour
3 3/4 cups grated cotija, divided
2 1/2 tablespoon salt
to taste, freshly ground black pepper
3 cups finely chopped green onions, white and light green parts only
2 cups chopped flat-leaf parsley
9 egg yolks
grapeseed or canola oil, as needed for frying
6 cups pico de gallo salsa
Aji Amarillo Aioli:
1 1/2 cups mayonnaise
3 tablespoons freshly squeezed lime juice
1 1/2 tablespoons finely chopped flat-leaf parsley
3-4 tablespoons aji amarillo chile paste
In a dry saute pan over high heat, toast quinoa for about 5 minutes, shaking and stirring constantly to prevent scorching. Transfer to a large saucepan and add water. Bring to a boil, reduce to a simmer and cook, covered, about 10 minutes or until water is absorbed. Cool. In a large bowl, combine quinoa, flour, 2 1/4 cups cheese, salt and pepper. Add onions, parsley, eggs and yolks. Stir thoroughly with a spoon until mixture has the consistency of soft dough. Refrigerate, covered. Makes 18 cups.
For each serving, to order: Heat 1/2 inch oil in a saute pan over medium heat. Using two soup spoons, press 1/4 cup batter into an egg-shaped fritter and gently slide into the hot oil (or use a small ice cream scoop). Repeat to make a total of 3 fritters. Fry for about 1 minute or until bottoms are golden brown. Turn and fry for about 1 minute on the second side or until golden brown. Drain on paper towels. Arrange fritters on a plate and top each with 1 teaspoon aji amarillo aioli. Sprinkle with 1 tablespoon of cheese and serve 1/4 cup of salsa alongside.
For aji amarillo aioli: Whisk together mayonnaise, lime juice, parsley and salt. Add chile paste to taste. Makes 1 1/2 cups.
Labels: Border Grill