Ingredients
-
-
1/2
-
1/2
-
7 - 8
-
1/4
-
1/4
-
5
-
3/4
-
3/4
-
1
-
1
-
-
2
-
1 1/2
-
6
Directions
Corn Torte With Red and Green Chile Sauce, Recipe courtesy Cafe Pasqual’s, Santa Fe, NM, Recipe courtesy Cafe Pasqual’s, Santa Fe, NM
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Steps
|
1
Done
|
For the Torte: |
|
2
Done
|
Preheat the Oven to 350 Degrees F. |
|
3
Done
|
Butter a Round 9-Inch Cake Pan, Line With Waxed Paper and Then Butter the Waxed Paper. (spray Vegetable Oil Can Be Substituted For Greasing.) Beat the Butter in a Bowl Until Creamy Using an Electric Mixer, About 5 Minutes. Add the Sugar and Beat For Another 3 Minutes. Set Aside. |
|
4
Done
|
Scald the Milk and Heavy Cream Together in a Small Saucepan. Place the Milk and Cream Mixture and Corn Kernels in the Container of a Blender and Puree. Set Aside and Let Cool. |
|
5
Done
|
Beat the Egg Yolks Thoroughly With a Whisk in a Bowl. Mix the Corn Puree Into the Butter and Sugar Mixture in Batches, Alternating With the Egg Yolks. Sift Together the Flours, Baking Powder and Salt in a Bowl, and Then Mix Into the Corn Batter by Hand. Transfer the Batter to a Large Mixing Bowl. |
|
6
Done
|
Beat the Egg Whites With an Electric Mixer Until They Form Soft Peaks, and Then Gently Fold Into the Batter With a Rubber Spatula. Spoon Into the Prepared Pan and Bake Until Golden Brown, 45 Minutes. |
|
7
Done
|
For the Green Chile Sauce: |
|
8
Done
|
Combine the Rehydrated Chopped Chiles and Their Rehydrating Liquid, the Oregano, Salt, Garlic and Onions in a Saucepan. Simmer Over Medium Heat For 20 Minutes. Heat the Oil in a Small Saucepan For 1 Minute, and Then Add the Flour and Stir With a Wire Balloon Whisk Until the Roux Becomes Light Golden and Gives Off a Nut-Like Aroma. Add 1/2 Cup of the Green Chile Mixture and Stir Vigorously to Incorporate. |
|
9
Done
|
Stir the Roux Mixture Back Into the Chile Mixture and Barely Simmer For a Few Minutes. Add More Salt to Taste. |
|
10
Done
|
For the Red Chile Sauce: |
|
11
Done
|
Bring 4 Cups Water to a Boil in a Saucepan. Add the Salt, Vinegar, Oregano, Chiles, Garlic and Onions. Return to a Boil and Cook, Covered, Over High Heat For 5 Minutes. Remove from the Heat and Let Cool Completely. Transfer to a Blender and Whirl Until Smooth. Strain Through a Large Wire Mesh Strainer; Discard the Seeds. Add Salt to Taste and Refrigerate Until Ready to Use. |
|
12
Done
|
Serve the Corn Torte With the Red and Green Chile Sauces. |
