Ingredients
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1 green onion, chopped
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2 tablespoons cilantro, fresh
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salt & fresh ground pepper
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1 medium tomatoes, diced
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1 tablespoon Spanish onion, minced
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1 tablespoon cilantro, fresh minced
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1/4 teaspoon lime juice
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salt
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fresh ground pepper
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1/2 cup mayonnaise
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1 teaspoon white vinegar
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1 teaspoon water
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3/4 teaspoon granulated sugar
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1/2 teaspoon chili powder
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1/4 teaspoon paprika
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1/8 teaspoon cayenne pepper
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1/8 teaspoon onion powder
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salt
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garlic powder
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1 1/2 cups corn, sweet frozen
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1/2 cup butter, softened
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3 tablespoons granulated sugar
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1/8 teaspoon salt
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1/2 cup masa harina (corn flour)
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1/2 jalapeno, small minced
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4 ounces mild green chilies
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1 1/4 teaspoons ground cumin
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2 tomatillos, chopped (remove papery skin)
Instructions
- 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.