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Food Blogger, Ali Eisenbach, shares a copycat recipe for a tasty Southwestern appetizer from The CheeseCake Factory.
2 tomatillos, chopped (remove papery skin)
4 ounces mild green chilies
1 green onion, chopped
2 T cilantro, fresh
1 1/4 t. ground cumin
salt & fresh ground pepper
1 medium tomato, diced
1 T Spanish onion, minced
1 T cilantro, fresh minced
1/4 t. lime juice
1/2 jalapeno, small minced
fresh ground pepper
1 1/2 c. corn, sweet frozen
1/2 c. butter, softened
3 T granulated sugar
1/8 t. salt
1/2 c. masa harina (corn flour)
2 T all-purpose flour
1/4 c. sour cream
1/2 avocado, chopped
2 T cilantro, fresh chopped
Prepare SALSA VERDE by combining all ingredients in a food processor on high speed. Cover and chill.
Prepare TOMATO SALSA by combining all ingredients in a small bowl. Cover and chill.
Prepare SOUTHWESTERN SAUCE by combining all ingredients is a small bowl. Cover and chill.
Preheat oven to 400°F.
For the TAMALE CAKES coarsely puree 1 cup of the frozen corn in a food processor.
Combine pureed corn with softened butter, sugar and salt.
Blend well with electric mixer until smooth.
Add masa and flour and blend well.
Mix in the remaining 1/2 cup of frozen corn by hand.
Measure 1/2 cup portions and form into 3-inch patties.
arrange patties on a baking sheet and bake 25 to 30 minutes, or until the cakes are browned on the bottom.
Carefully flip cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.
While the cakes are baking, spoon some Salsa Verde onto a platter.
Coat the entire plate with about 1/4 in of the salsa.
Arrange the Tamale Cakes on the Salsa Verde.
Spoon a dollop of sour cream on to each cake.
(Recipe from www.Food.com )