Aztec Corncakes with Pear Salsa Serves 6 Spicy, sweet pear salsa is the perfect foil for these peppery pan-fried corncakes. For more Southwest flavor, drizzle corncakes with ready-made molé sauce then top with Pear Salsa.
Prep Time: 30 minutes
Cooking Time: 15 minutes
1 cup yellow cornmeal
3/4 cup amaranth flour
1 1/2 cups vegetable broth
1/4 cup yellow onion, finely diced
1/4 cup Anaheim or pasilla pepper, finely diced
1 teaspoon garlic, minced
2 tablespoons dry white wine
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon cumin
1/8 teaspoon white pepper
Canola oil
Pear Salsa:
Juice of one lime
2 tablespoons red onion, minced
3 tablespoons cilantro, chopped
1/4 teaspoon salt
Dash of cayenne pepper
1. Prepare pear salsa. Core pears leaving skin on. Dice and toss with lime juice. Add remaining ingredients. Refrigerate 2 to 3 hours before serving.
2. Place cornmeal and amaranth flour in a large bowl. Bring vegetable broth to a boil. Pour hot broth over cornmeal and amaranth. Stir together and set aside. Consistency should be thick like masa dough.
3. Sauté onion, pepper and garlic in a lighly oiled nonstick skillet over medium heat until softened. Turn off heat. Add wine and spices to sautéed vegetables and mix well. Fold vegetables into cornmeal mixture. Form dough into 12 patties. Heat just enough oil to cover the bottom of a heavy skillet. Brown corncakes on both sides. Serve warm topped with Pear Salsa.
