Blue Cornmeal Cakes With Chile Salsa Recipe | Southwestern Beef Recipes And Pork Recipes | Mexican Recipes
How to prepare "blue cornmeal cakes with chile salsa"
blue cornmeal cakes with chile salsa
6 mild green chile peppers (3/4 pound)
1/4 cup firmly packed cilantro leaves
1 scallion, coarsely chopped
2 tablespoons mexican lime juice
3/4 pound fresh tomatillos
2 tablespoons olive oil
1 jalapeño pepper, seeded and minced
2 medium cloves garlic
1/2 pound chorizo
2 large ears fresh corn
2/3 cup milk
3 large eggs
1/4 cup melted butter or margarine
1/2 cup thinly sliced scallions
1/2 cup unsifted white flour
1/2 cup blue cornmeal
1 1/2 teaspoons baking powder
rinse and dry chile peppers; place on broiling pan. roast peppers 2 inches from heat; turn with long-handled tongs until all sides are charred. place in plastic bag; close end. let stand until cool enough to handle. with sharp knife, remove charred peel, seeds and stems from peppers; reserve juices. place peppers and juices in food processor. add cilantro, chopped, scallions, lime juice and 1/2 teaspoon salt; purée; set aside. discard husks from tomatillos. rinse; dry. core and chop.
in medium skillet, heat olive oil; over medium heat, sauté tomatillos, jalapeño and garlic until tomatillos are tender — about 3 minutes. stir in chile purée. cover; set aside.
finely chop chorizo. in clean skillet, over medium-high heat, sauté until lightly browned — about 3 minutes. remove from skillet; cool. remove husks and silk from corn. with sharp knife, cut corn kernels from cob.
in large bowl, blend milk, eggs, butter, chorizo, corn, scallions, flour, cornmeal, baking powder and 1 teaspoon salt.
in large skillet or griddle, heat 2 tablespoons vegetable oil. drop batter by slightly rounded tablespoonsful onto griddle. cook corncakes until lightly browned on both sides.