Meatless Mexican Home Cooking - Fresh Corn Patties w/garnishes

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<mx2 source= " MasterCook 5.0 " date= " September 26, 2000 " >

<Summ>

<Nam>

Fresh Corn Patties - Croquetitas De Maiz

</Nam></Summ>

<RcpE name= " Fresh Corn Patties - Croquetitas De Maiz " author= " Nancy

Zaslavsky " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Fresh Corn Patties - Croquetitas De Maiz

 

Recipe By :Nancy Zaslavsky

Serving Size : 6 Preparation Time :0:00

Categories : Main Ovo

vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 ancho chiles

cup coarse masa harina (for tamales)

3/4 cup water

2 eggs lightly beaten

3 ears of corn

1/4 cup cilantro; chopped

1 teaspoon sugar

2 teaspoons kosher salt

8 grinds of black pepper

1 tablespoon vegetable oil (plus extra)

Garnishes

Basic Uncooked Tomatillo Table Salsa (sals

Crema

 

Soak the chiles in hot water for 30 minutes to soften. In a large bowl, mix the

masa harina and 1/2 cup of the water to form a dough. Add the eggs and

additional water and mix until you get a moist, sticky dough.

 

Stem, seed, then finely chop the soaked chiles and mix them into the dough.

 

Remove the leaves and silk from the corn. Scrape the kernels into a large bowl.

Add the kernels to the dough and mix with the cilantro, sugar, salt, and

pepper. Mix well.

 

In a large nonstick skillet, heat the oil over high heat. Oil your hands and

shape the sticky dough into 2-inch patties about ¬ inch thick. Slip as many

patties into the hot skillet as fit comfortably. Brown to crisp on both sides,

turn the heat down, and cook over low heat for 20 minutes. The dough inside

needs to be completely cooked or it tastes raw. You may want to use two

skillets to make the cooking go faster; otherwise, keep the patties in a warm

oven while preparing the second batch.

 

Cuisine:

" Mexican "

Source:

" Meatless Mexican Home Cooking "

S(Formatted by):

" Nancy Braswell "

Copyright:

" St. Martin's Press, 1997 "

Yield:

" 12 patties "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 92 Calories (kcal); 8g Total Fat; (77% calories from fat); 1g

Protein; 4g Carbohydrate; 17mg Cholesterol; 805mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

Serving Ideas : Rosa serves these fresh corn patties with chunky Basic Uncoo

 

NOTES : Rosa's recipe is from her Mexico City gourmet club's inventory of

recipes. When we were scanning her looseleaf book for interesting meatless

dishes, she squealed with delight when the page was turned to this recipe made

by her sister, Carmita, for a club get-together. One patty of this easy and

tempting recipe can be served as an appetizer. A larger portion can be a main

course.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 6 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Main

</CatT>

<CatT>

Ovo

</CatT>

<CatT>

Vegetables

</CatT>

</CatS>

<IngR name= " ancho chiles " qty= " 1 " ></IngR>

<IngR name= " coarse masa harina (for tamales) " unit= " cup " ></IngR>

<IngR name= " water " unit= " cup " qty= " 3/4 " ></IngR>

<IngR name= " eggs lightly beaten " qty= " 2 " ></IngR>

<IngR name= " of corn " unit= " ears " qty= " 3 " ></IngR>

<IngR name= " cilantro; chopped " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " sugar " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " kosher salt " unit= " teaspoons " qty= " 2 " ></IngR>

<IngR name= " grinds of black pepper " qty= " 8 " ></IngR>

<IngR name= " vegetable oil (plus extra) " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " Garnishes " code= " S " ></IngR>

<IngR name= " Basic Uncooked Tomatillo Table Salsa (salsa De Tomatillo Fresca) "

code= " R " ></IngR>

<IngR name= " Crema " code= " R " ></IngR>

<DirS>

<DirT>

Soak the chiles in hot water for 30 minutes to soften. In a large bowl, mix the

masa harina and 1/2 cup of the water to form a dough. Add the eggs and

additional water and mix until you get a moist, sticky dough.

</DirT>

<DirT>

Stem, seed, then finely chop the soaked chiles and mix them into the dough.

</DirT>

<DirT>

Remove the leaves and silk from the corn. Scrape the kernels into a large bowl.

Add the kernels to the dough and mix with the cilantro, sugar, salt, and

pepper. Mix well.

</DirT>

<DirT>

In a large nonstick skillet, heat the oil over high heat. Oil your hands and

shape the sticky dough into 2-inch patties about ¬ inch thick. Slip as many

patties into the hot skillet as fit comfortably. Brown to crisp on both sides,

turn the heat down, and cook over low heat for 20 minutes. The dough inside

needs to be completely cooked or it tastes raw. You may want to use two

skillets to make the cooking go faster; otherwise, keep the patties in a warm

oven while preparing the second batch.

</DirT>

</DirS>

<Natn>

Mexican

</Natn>

<Srce>

Meatless Mexican Home Cooking

</Srce>

<AltS label= " Formatted by " source= " Nancy Braswell " />

<CpyR>

St. Martin & apos;s Press, 1997

</CpyR>

<Yield unit= " patties " qty= " 12.000000 " />

<SrvI>Rosa serves these fresh corn patties with chunky Basic Uncooked Tomatillo

Table Salsa, and garnishes the dish with a few cilantro sprigs and a bit of

Crema).

</SrvI>

<Note>

Rosa & apos;s recipe is from her Mexico City gourmet club & apos;s inventory of

recipes. When we were scanning her looseleaf book for interesting meatless

dishes, she squealed with delight when the page was turned to this recipe made

by her sister, Carmita, for a club get-together. One patty of this easy and

tempting recipe can be served as an appetizer. A larger portion can be a main

course.

</Note>

</RcpE>

<RcpE name= " Basic Uncooked Tomatillo Table Salsa (salsa De Tomatillo Fresca) "

author= " Nancy Zaslavsky " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Basic Uncooked Tomatillo Table Salsa (salsa De Tomatillo Fresca)

 

Recipe By :Nancy Zaslavsky

Serving Size : 16 Preparation Time :0:00

Categories : Salsa Vegan

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 tomatillos (about 1 pound) -- husked and washed

1 medium white onion -- coarsely chopped

3 jalapeno or serrano chiles -- stemmed and coarsely

8 cilantro sprigs -- chopped

1/2 teaspoon kosher salt

8 grinds of black pepper

 

Bring salted water to a boil. Drop in the tomatillos and boil for 1 minute. Do

not overcook. Drain and chop.

 

Place the tomatillos, onion, chiles, cilantro, salt, and pepper in a blender

container. Blend to a coarse puree. Taste for seasoning and serve at room

temperature within 3 hours.

 

Variation: Creamy Tomatillo and Avocado Table Salsa: Peel and pit 1 ripe Hass

avocado and scoop the flesh into the blender with the room-temperature

tomatillo salsa. Blend for a few seconds, keeping some texture.

 

Cuisine:

" Mexican "

Source:

" Meatless Mexican Home Cooking "

S(Formatted by):

" Nancy Braswell "

Copyright:

" St. Martin's Press, 1997 "

Yield:

" 2 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 3 Calories (kcal); trace Total Fat; (3% calories from fat); trace

Protein; 1g Carbohydrate; 0mg Cholesterol; 59mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : Basic green sauce, known as salsa de tomatillo or salsa verde, is

equally as popular as red tomato sauce in Mexican cooking. Tomatillos look like

small green tomatoes covered in papery husks. As with all fresh table salsas,

fresh tomatillo salsa can be made extra spicy with the addition of more chiles,

to taste. To maintain the bright green color, use only fresh green chiles

because red or dried chiles turn the salsa brown. You'll find that the citrus

taste of tomatillos matches especially well with any dish that's generally

enhanced with a squirt of lime.

Nutr. Assoc. : 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 16 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Salsa

</CatT>

<CatT>

Vegan

</CatT>

</CatS>

<IngR name= " tomatillos (about 1 pound) " qty= " 10 " >

<IPrp>

husked and washed

</IPrp>

</IngR>

<IngR name= " white onion " unit= " medium " qty= " 1 " >

<IPrp>

coarsely chopped

</IPrp>

</IngR>

<IngR name= " jalapeno or serrano chiles " qty= " 3 " >

<IPrp>

stemmed and coarsely chopped

</IPrp>

</IngR>

<IngR name= " cilantro sprigs " qty= " 8 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " kosher salt " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " grinds of black pepper " qty= " 8 " ></IngR>

<DirS>

<DirT>

Bring salted water to a boil. Drop in the tomatillos and boil for 1 minute. Do

not overcook. Drain and chop.

</DirT>

<DirT>

Place the tomatillos, onion, chiles, cilantro, salt, and pepper in a blender

container. Blend to a coarse puree. Taste for seasoning and serve at room

temperature within 3 hours.

</DirT>

<DirT>

Variation: Creamy Tomatillo and Avocado Table Salsa: Peel and pit 1 ripe Hass

avocado and scoop the flesh into the blender with the room-temperature

tomatillo salsa. Blend for a few seconds, keeping some texture.

</DirT>

</DirS>

<Natn>

Mexican

</Natn>

<Srce>

Meatless Mexican Home Cooking

</Srce>

<AltS label= " Formatted by " source= " Nancy Braswell " />

<CpyR>

St. Martin & apos;s Press, 1997

</CpyR>

<Yield unit= " cups " qty= " 2.000000 " />

<Note>

Basic green sauce, known as salsa de tomatillo or salsa verde, is equally as

popular as red tomato sauce in Mexican cooking. Tomatillos look like small

green tomatoes covered in papery husks. As with all fresh table salsas, fresh

tomatillo salsa can be made extra spicy with the addition of more chiles, to

taste. To maintain the bright green color, use only fresh green chiles because

red or dried chiles turn the salsa brown. You & apos;ll find that the citrus

taste of tomatillos matches especially well with any dish that & apos;s generally

enhanced with a squirt of lime.

</Note>

</RcpE>

<RcpE name= " Crema " author= " Nancy Zaslavsky " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Crema

 

Recipe By :Nancy Zaslavsky

Serving Size : 16 Preparation Time :0:00

Categories : Dip Lacto

sauce

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup extra heavy (whipping) cream

1 cup sour cream -- very fresh (check th

 

Combine the heavy cream with sour cream in a jar. Seal the lid and let the

cream sit at room temperature for 3 to 4 hours. The cream will thicken.

 

Refrigerate for up to 1 week. The exact taste, texture, and thickness of the

crema will be determined by the quality and age of the creams used.

 

 

 

Cuisine:

" Mexican "

Source:

" Meatless Mexican Home Cooking p. 49 "

S(Formatted by):

" Nancy Braswell "

Copyright:

" St. Martin's Press, 1997 "

Yield:

" 2 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 31 Calories (kcal); 3g Total Fat; (86% calories from fat); trace

Protein; 1g Carbohydrate; 6mg Cholesterol; 8mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

NOTES : Low-fat crema doesn't exist. You may try to substitute low-fat or

nonfat sour cream or low-fat or nonfat yogurt in recipes, and heat to no more

than a simmer.

Nutr. Assoc. : 0 0

 

]]>

</RTxt>

<Serv qty= " 16 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Dip

</CatT>

<CatT>

Lacto

</CatT>

<CatT>

Sauce

</CatT>

</CatS>

<IngR name= " extra heavy (whipping) cream " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " sour cream " unit= " cup " qty= " 1 " >

<IPrp>

very fresh (check the date on the container)

</IPrp>

</IngR>

<DirS>

<DirT>

Combine the heavy cream with sour cream in a jar. Seal the lid and let the

cream sit at room temperature for 3 to 4 hours. The cream will thicken.

</DirT>

<DirT>

Refrigerate for up to 1 week. The exact taste, texture, and thickness of the

crema will be determined by the quality and age of the creams used.

</DirT>

<DirT>

 

</DirT>

</DirS>

<Natn>

Mexican

</Natn>

<Srce>

Meatless Mexican Home Cooking p. 49

</Srce>

<AltS label= " Formatted by " source= " Nancy Braswell " />

<CpyR>

St. Martin & apos;s Press, 1997

</CpyR>

<Yield unit= " cups " qty= " 2.000000 " />

<Note>

Low-fat crema doesn & apos;t exist. You may try to substitute low-fat or nonfat

sour cream or low-fat or nonfat yogurt in recipes, and heat to no more than a

simmer.

</Note>

</RcpE></mx2>