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Aztec Corn Cakes with Carica Salsa |
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AZTEC CORNCAKES WITH CARICA SALSA
Courtesy of Candice Masters: Gourmet Country
Ingredients
1 cup corn meal
3/4 cup amaranth flour
1 1/2 cups roasted chicken broth
1/4 cup yellow onion minced
1/4 cup Anaheim or pasilla pepper, finely diced
1 teaspoon garlic, minced
2 tablespoons sauvingne blanc white wine
1/2 teaspoon merquen
1/4 teaspoon Murray River salt
1/4 teaspoon cumin
1/8 teaspoon white pepper
grapeseed oil
Carica Salsa
Jar of Carica
Juice of one lime
2 tablespoons red onion, minced
3 tablespoons cilantro, chopped
1/4 teaspoon murray river salt
Dash of merquen
Instructions
Dice carica. Toss with lime juice, red onion cilantro merquen and salt. Refrigerate 2 to 3 hours before serving.
Place cornmeal and amaranth flour in a large bowl. Bring chicken broth to a boil. Pour hot broth over cornmeal and amaranth. Stir together and set aside. Consistency should be thick like masa dough.
Sauté onion, pepper and garlic in a lighly oiled nonstick skillet over medium heat until softened. Turn off heat. Add wine and spices to sautéed vegetables and mix well. Fold vegetables into cornmeal mixture. Form dough into 12 patties. Heat just enough oil to cover the bottom of a heavy skillet. Brown corncakes on both sides. Serve warm topped with Carica Salsa.
Note:
Carica is a variety of papaya. It and Murray River salt and merquen can all be purchased through Gourmet Country.
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Vanilla Shop
Anyone can buy wholesale sizes at wholesale prices here at the Vanilla.COMpany
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