Another day, another request for an El Cafe recipe. Cocimiento sauce was one of the most popular sauces at El Cafe, and I haven’t been as successful at recreating it as the other recipes. But if you simply MUST have this sauce, I’ve created a pretty good approximation of it that tastes excellent if you eat it right away (and who wouldn’t?). This recipe makes four VERY generous servings. The quantities are approximate (I just eyeball it), so you can adjust it for whatever the size of your group is.
1.5 pounds grated cheese (half cheddar, half Monterey Jack)
1 pound of sour cream
2-3 fresh jalapeno peppers
3-4 tablespoons chili powder
1 tablespoon ground cumin
Salt and pepper to taste
Chop the jalapenos into a fine dice (remove the seeds unless you like it scorching hot). Melt all the ingredients in a saucepan over low heat (I use an electric fondue pot, which works great — set it at about 225 degrees), stirring frequently. Then, as I said, you want to serve this immediately — otherwise the oils will start to separate out from the cheese and you’ll have a real mess. It works well as an enchilada sauce, or as John suggested, over home-fried potatoes.
One of the most popular ways to serve it at El Cafe was over half a roasted acorn squash that had been stuffed to overflowing with diced chicken, walnuts, and raisins. Lately we’ve been substituting steamed broccoli for the chicken, for a vegetarian treat.