Salsa: Rinse and dry chile peppers; place on broiling pan. Roast peppers, 2 inches
from heat; turn with tongs until all sides are charred. Place in plastic bag; close
end. Let stand until cool enough to handle.
With sharp knife, remove charred peel, seeds and stems from peppers; reserve
juices. Place peppers and juices in food processor. Add cilantro, chopped scallion,
lime juice and 1/2 teaspoon salt; puree; set aside.
Discard husks from tomatillos. Rinse; dry. Core and chop.
In medium skillet, heat olive oil; over medium heat, sauté tomatillos, jalapeno
and garlic until tomatillos are tender, about 3 minutes.
Stir in chile puree. Cover; set aside.
Corn Cakes: In large bowl, blend milk, eggs, butter, chorizo, corn, scallion,
flour, cornmeal, baking powder and 1 teaspoon salt.
In large skillet or on griddle, heat 2 tablespoons vegetable oil. Drop batter
by slightly rounded tablespoonsful onto griddle. Cook corncakes until lightly browned
on both sides.
Yield: 3 dozen cakes; 1 1/2 cups salsa
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