Tuesday, May 5, 2015

#17 - Masa Corn Cakes with Chorizo

When I started this 52 recipes in a year thing, I said that I wouldn't just share the great recipes, but that I would even post some of the not-so-great ones... this would be one of those. Fear not amigos, there is still hope for this dish!  It wasn't terrible, it just needs a little tweaking.
The original recipe I started with was from Cooking Light .  I chose not to make the pico de gallo included in the recipe. I was more interested in the "pancakes". As I started mixing the ingredients, it was quickly apparent that the 1 cup of warm water called for was way too much! It was the consistency of pancake batter, which would have been fine but I needed to "divide dough into 16 balls; flatten each to form into 2-inch pancakes". That was NOT going to happen! So, I added some more flour, some more masa (corn meal), maybe a little more baking powder, and then I added some corn (those cakes NEEDED corn). I ended up with a sticky batter more than a dough.  I shaped it into about 12 - 3" cakes and started frying.
They weren't bad really.  The feedback I got was that they 1. needed more flavor and 2. needed more corn. I'd have to agree on the corn issue. The flavor... well, I'm the only one that ate chorizo with mine and the chorizo added plenty of flavor. The other two in the house have an aversion to chorizo, so they had beans, cheese and salsa.  Like I said, they weren't terrible and we didn't go hungry. I'd probably eat them again, as is.

Masa Corn Cakes with Chorizo
Yield: About 12 - 3" cakes.
1 1/2 cups masa harina (cornmeal)

1 cup all-purpose flour

1 teaspoon baking powder

1/8 teaspoon salt   

1 ounce queso fresco, grated (about 1/4 cup)

1 tablespoon canola oil, plus more for cooking

1 cup frozen corn, thawed (I used HERDEZ Sonora Blend (fire roasted corn, with red and green bell peppers)

Your favorite chorizo, beans, salsa, sour cream, etc., for toppings



1. Lightly spoon masa harina and flour into dry measuring cups; level with a knife. Combine masa harina, flour, baking powder, queso fresco, and salt in a medium bowl; stir with a whisk. Drizzle 1 tablespoon oil over top, and stir to form coarse meal with some pea-size pieces. Add 1 cup warm water, and stir until dough forms. Stir in corn. Divide dough into 12 balls; flatten each to form into 3-inch cakes.

2. Heat a large nonstick skillet over medium heat. Add about 1 teaspoon oil. Place 4 pancakes in pan, and cook 2 to 3 minutes or until set and golden brown on bottom; flip and cook 2 to 3 additional minutes (you may need to add more oil). Repeat procedure with remaining pancakes and oil.

3. Meanwhile, heat up your chorizo and beans. Serve cakes warm with desired toppings.

(Recipe #17 of 52)






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