Tuesday, December 1, 2009

Venezuelan Stuffed Corn Cakes

This is another recipe I have been meaning to make for a while, and after the hubby tried the apricot meatloaf the other night I made this for him, as he loves the sweet corn tamale cakes that I make pretty often. The corn cakes were good, but the chicken and avocado filling was really good! I found this recipe over at Pink parsley catering


1 cup cooked chicken, shredded into bite size pieces
1 ripe avocado, halved, pitted, and cut into small chunks
2 Tablespoons minced fresh cilantro
2 scallions, sliced thin
juice of half a lime
1/4 teaspoon chili powder
1/4 teaspoon kosher salt
1/4 teaspoon cracked pepper
Mix all of the ingredients together and adjust seasonings to taste. Cover with plastic wrap and refrigerate until needed

Corn Cakes

2 cups masa harina
1 teaspoon salt
1 teaspoon baking powder
2 1/2 cups warm water
1/4 cup vegetable oil
Preheat oven to 400.

Whisk the masa, salt, and baking powder together in a medium bowl. Gradually add the water and stir to form a dough. Using a generous 1/3 cup of dough, form eight 3-inch rounds, each about 1/2 inch thick.

Heat 2 Tablespoons of oil in a nonstick skillet over medium-high heat until simmering. Add 4 of the corn cakes and cook until golden on both sides, about 4-6 minutes total. Transfer to a parchement lined baking sheet, and repeat with remaining oil and corn cakes.

Bake until the corn cakes sound hollow when tapped on the bottom, about 10-15 minutes. Split the cakes open using a fork or paring knife as you would an English muffin, and stuff each with a generous 3 Tablspoons of filling. Serve immediately.

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