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Categories:
salsa verde green chilies green onion cilantro ground cumin salt tomato salsa tomatoes Spanish onion cilantro lime juice salt fresh ground pepper SOUTHWESTERN SAUCE mayonnaise white vinegar water granulated sugar chili powder paprika cayenne pepper onion powder salt garlic TAMALE CAKES corn butter granulated sugar salt masa harina flour sour cream avocado cilantro
Viewed: 53 - Published at: 3 years agoIngredients
- SALSA VERDE
- 2 tomatillos, chopped (remove papery skin)
- 4 ounces mild green chilies
- 1 green onion, chopped
- 2 tablespoons cilantro, fresh
- 1 1/4 teaspoons ground cumin
- salt & fresh ground pepper
- TOMATO SALSA
- 1 medium tomatoes, diced
- 1 tablespoon Spanish onion, minced
- 1 tablespoon cilantro, fresh minced
- 1/4 teaspoon lime juice
- 1/2 jalapeno, small minced
- salt
- fresh ground pepper
- SOUTHWESTERN SAUCE
- 1/2 cup mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon water
- 3/4 teaspoon granulated sugar
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon onion powder
- salt
- garlic powder
- TAMALE CAKES
- 1 1/2 cups corn, sweet frozen
- 1/2 cup butter, softened
- 3 tablespoons granulated sugar
- 1/8 teaspoon salt
- 1/2 cup masa harina (corn flour)
- 2 tablespoons all-purpose flour
- GARNISH
- 1/4 cup sour cream
- 1/2 avocado, chopped
- 2 tablespoons cilantro, fresh chopped
Method
- Prepare SALSA VERDE by combining all ingredients in a food processor on high speed. Cover and chill.
- Prepare TOMATO SALSA by combining all ingredients in a small bowl. Cover and chill.
- Prepare SOUTHWESTERN SAUCE by combining all ingredients is a small bowl. Cover and chill.
- Preheat oven to 400°F.
- For the TAMALE CAKES coarsely puree 1 cup of the frozen corn in a food processor.
- Combine pureed corn with softened butter, sugar and salt.
- Blend well with electric mixer until smooth.
- Add masa and flour and blend well.
- Mix in the remaining 1/2 cup of frozen corn by hand.
- Measure 1/2 cup portions and form into 3-inch patties.
- arrange patties on a baking sheet and bake 25 to 30 minutes, or until the cakes are browned on the bottom.
- Carefully flip cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.
- While the cakes are baking, spoon some Salsa Verde onto a platter.
- Coat the entire plate with about 1/4 in of the salsa.
- Arrange the Tamale Cakes on the Salsa Verde.
- Spoon a dollop of sour cream on to each cake.
