Chilli Corn Tamale Cakes Food

CHEESECAKE FACTORY'S SWEET CORN TAMALE CAKES

Steps:

• Add all ingredients to a small bowl and mix until well combined. Cover, and chill for 1 hour.
• Blend all ingredients together in a blender (or in a food processor). Pulse until combined to your preference...a little chunky if preferred. Transfer to a small glass bowl, cover, and chill for 1 hour.
• Toss together all prepared ingredients in a small bowl. Cover and chill for 1 hour
• Coarsely chop 1 cup of the frozen corn (this can be done in a food processor if preferred).
• In a medium sized bowl add the chopped corn, 1/2 cup of frozen whole corn kernels, softened butter, masa, flour sugar, and salt. Mix all until combined.
• Measure 1/2 cup portions of the mixture and use your hands to form the mixture into 3-inch wide patties like "little cakes".
• Add the olive oil to a large skillet set over medium heat. Add the patties to the skillet and cook until golden brown, about 5-8 minutes. Flip and cook the other side until golden brown, another 5-8 minutes.
• Add the Salsa Verde to your platter and spread it evenly. Place the corn cakes on top.
• Garnish each cake with a little sour cream, chunks of fresh avocado, chopped cilantro, Pico De Gallo and drizzle the Southwestern sauce over the top. Serve warm.

SWEET CORN TAMALE CAKES

Steps:

• Prepare salsa verde by combining all ingredients in blender by pulsing until smooth with small amount of chunks. Chill.
• Prepare tomato salsa by combining all ingredients. Chill.
• Prepare southwestern sauce by combing all ingredients and whisking until smooth. Chill.
• Preheat oven to 400 degrees.
• Prepare tamale cakes by adding all ingredients, except kernel corn, together and mixing well. Add kernel corn last and mix by hand.
• Lightly spray 5 muffin tins with cooking spray. Add 1/2 cup wet mixture to each tin. Press firmly into tins without packing too tightly.
• Bake for 25 minutes on middle rack.
• Invert muffin tins onto baking sheet to release tamale cakes after cakes are fully cooked. (hint- let them sit for about 1 minute when they come out of the oven to prevent them from breaking).
• Serve warm with salsa verde underneath cake, Southwest sauce drizzled on top and tomato salsa spooned over sauce. Garnish and serve.

RED CHILE PORK TAMALES

Steps:

• For the braised pork: Heat the oil in a large Dutch oven over medium-high heat. Add the onion, 1/4 teaspoon salt and a few grinds black pepper and cook until just tender, about 5 minutes. Add the chicken broth and guajillo, ancho and pasilla chiles and bring to a boil. Cover, turn off the heat and let sit until the chiles have softened, about 10 minutes. Transfer to a blender with the cumin, oregano, garlic, 2 teaspoons salt and a few grinds black pepper and puree until very smooth.
• Pour the sauce back into the Dutch oven, then add the pork and bay leaves. Cover and bring to a boil over medium-high heat. Reduce the heat to medium low to maintain a steady simmer and cook until the pork is very tender and the sauce is brick red, 1 hour 45 minutes to 2 hours.
• Meanwhile, soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, about 1 hour.
• Discard the bay leaves from the pork, then shred the pork with 2 forks. Stir in the apple cider vinegar; taste and adjust the seasoning with more salt and pepper. Set aside to cool slightly.
• For the masa dough: Beat the lard, baking powder, chile powder and 1 teaspoon salt in a large bowl with an electric mixer on medium-high speed until smooth and light in texture, about 2 minutes. (Alternatively, use a stand mixer with the paddle attachment.) Reduce the speed to low and add the masa harina. Once just incorporated, slowly add 2 1/2 cups of the chicken broth and mix until combined, 2 to 4 minutes. Test the dough by placing a 1/2-teaspoon dollop in a cup of cold water--it should float. If not, add the remaining 1/2 cup broth and mix until combined, about 2 minutes more. This will ensure that the masa dough is light and fluffy.
• Drain the husks and pat dry. Starting 1/2 inch from the wide end of a husk, spread about 3 tablespoons of the masa dough down the length of the husk, leaving a 1-inch border on the sides. Spoon 2 heaping tablespoons of the pork filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
• Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing open-end up in the steamer. Bring the water to a boil over medium-high heat, then cover and steam until the dough is firm, 45 to 50 minutes. Remove from the steamer and cool slightly before unwrapping. Serve with lime wedges if desired.

CORNBREAD CHILI POKE BAKE

Steps:

• For the cornbread: Preheat the oven to 375 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
• Whisk together the cornmeal, sugar, baking powder, salt and baking soda in a large bowl. Whisk the buttermilk, oil and eggs in a medium bowl. Fold the egg mixture into the cornmeal mixture until well combined. Pour into the prepared baking dish and bake until the edges are golden brown and the center bounces back when pressed with a finger, 25 to 30 minutes.
• For the chili: Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onions and cook until slightly softened, about 5 minutes. Add the ground beef and cook until no longer pink, about 5 minutes. Add the chili powder, tomato paste, salt, chipotle powder and cumin and cook until the spices begin to fry. Add the tomatoes and bring to a boil. Reduce the heat to low and simmer until slightly thickened, about 20 minutes.
• Once the cornbread is baked, use the handle of a large wooden spoon to poke 35 holes into the cornbread, making sure that the spoon goes all the way to the bottom of the baking dish.
• Spoon the chili on top of the cornbread and spread evenly with the wooden spoon while pressing the chili into the holes. Top with the cheese, dollops of sour cream, jalapenos and scallions. Cut into 15 pieces and serve immediately.

MUFFIN-TIN TAMALE CAKES

Steps:

• Preheat oven to 400°. In a large bowl, combine muffin mix, corn and eggs; stir just until moistened. Stir in 1 cup cheese. In another bowl, toss chicken with enchilada sauce., Fill each of 24 foil-lined muffin cups with 2 tablespoons batter. Place 1 tablespoon chicken mixture into center of each; cover with about 1 tablespoon batter., Bake until golden brown, 13-15 minutes. Sprinkle tops with remaining cheese. Bake until cheese is melted, 3-5 minutes longer. Cool 5 minutes before removing from pan to wire racks. Serve warm. Refrigerate leftovers.

SWEET CORN TAMALE CAKES THE CHEESECAKE FACTORY

Steps:

• Prepare salsa verde by combining all prepared ingredients. Chill.
• Prepare tomato salsa by combining all prepared ingredients. Chill.
• Prepare southwestern sauce by combining all ingredients. Chill.
• Preheat oven to 400°F.
• Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well.
• Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand.
• Measure 1/2 cup portions of the mixture and form it into 3" wide patties with your hands. Arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom.
• Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.
• Assembly: Place all three cakes on a warmed serving platter. Dollop each with one of the three sauces. Garnish with diced avocado, cilantro and a dollop of sour cream.

CHILLI CORN TAMALE CAKES

Steps:

• Beat eggs.
• Finely chop coriander and red chillies.
• finely chop the potato once boiled.
• Mix all ingredients.
• Heat 1 tbsp oil in a frying pan over medium heat.
• Cook heaped tablespoons of the mixture for 3-4 minutes each side until crisp.
• Add more oil for each batch as required.
• Serve with Ultimate avocado dip.

EASY CORN TAMALES

Steps:

• Working in batches, add the corn kernels to a blender or food processor and puree until smooth.
• In the bowl of an electric mixer, cream the butter and sugar until pale. Add the egg, salt, and baking powder. Mix to incorporate. Add the flour and pureed corn and mix until blended and forms a loose smooth dough.
• Put a corn husk lengthwise in front of you with the wide side closest to you. Spread 3 tablespoons of the dough all over the bottom half (wide side) of the corn husk, leaving about a 1-inch-wide border on the left and right sides. Pick up the 2 long sides of the corn husk and bring them together. Roll both sides of the corn husks in the same direction over the filling.
• Repeat with remaining corn husks and dough. Arrange the tamales, seam side down, in a steamer and add 1/2-inch of water. Cover with a tight fitting lid, bring to a simmer and steam for 1 hour, adding additional water, as needed to maintain 1/2-inch of water in the pan. Remove the tamales from the steamer to a serving platter and serve.

SWEET CORN TAMALE CAKES

Steps:

• 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.