Sweet Corn Tamale Cakes

Courtesy Chef Josh Agan of Flying Iguana

Published On: Feb 24 2014 09:55:11 AM EST

Ancho Chile Sauce

Broil tomatoes in oven until nicely charred on both sides (top and bottom). In small saucepot, caramelize onions in oil over medium heat. Add garlic and dried chiles, and sauté until garlic is lightly toasted. Add wine and cook for 2 minutes to remove the flavor of the raw alcohol. Add chicken stock and chiles and simmer for about twenty minutes. Puree smooth in blender, and season to taste with salt.

Tamale Cakes (yields: 12)

Puree corn, sugar, salt, and butter in food processor until smooth. Transfer to a mixing bowl and fold in masa harina and flour until fully incorporated. Refrigerate dough for at least 2 hours before forming into 2 oz. balls.

To Serve:

In medium sauté pan, sear tamale cakes in canola oil in small batches until golden brown, pressing cakes lightly to flatten. Hold in 200F oven until ready to serve. Spoon 3 oz. of ancho chile sauce in a strip in the center of an oval or rectangular plate. Place 3 tamale cakes in a row on top of the ancho chile sauce. Top each tamale cake with 1 3/4 oz. of smoked salmon, then a dollop of crema, and garnish with minced chives.