Sweet Corn Tamale Cakes

Courtesy Chef Josh Agan of Flying Iguana

Ancho Chile Sauce

  • 1 T Canola Oil
  • 1 Yellow Onion, Medium Diced
  • 1 1/2 T Garlic, Chopped
  • 3 Ea. Dried Ancho Chiles, Seeds and Stem Removed
  • 2 Ea. Roma Tomatoes
  • 1/2 White Wine
  • 1 1/2 Cups Chicken Stock
  • Salt to taste

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)

  • 3 Cups Frozen Corn, Thawed
  • 1 Cup Butter, Softened
  • 4 T Sugar
  • 2 t Salt
  • 1 Cup Masa Harina (Corn Flour)
  • 4 T AP Flour

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:

  • 8 Oz. Smoked Salmon, Sliced
  • 8 Oz. Mexican Crema (or sour cream)
  • 2 T Chives, Minced Thin
  • 12 Oz.Ancho Chile Sauce, From Above
  • 1 T Canola Oil
  • 12 Tamale Cakes, From above

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.