Blue Cornmeal Cakes with Chile Salsa
- 6 mild green chile peppers (3/4 pound)
- 1/4 cup firmly
packed cilantro leaves
- 1 scallion, coarsely chopped
- 2 tablespoons lime juice
- 3/4 pound fresh tomatillos
- 2 tablespoons olive oil
- 1 jalapeno pepper, seeded
- 2 medium cloves garlic
- 1/2 pound chorizo
- 2 large ears fresh corn
- 2/3 cup milk
- 3 large eggs
- 1/4 cup melted butter or margarine
- 1/2 cup thinly
- 1/2 cup unsifted all-purpose flour
- 1/2 cup blue cornmeal
- 1 1/2 teaspoons baking powder
- 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