Cima Mexicana Maiz Recipes

SOPA DE MAIZ (MEXICAN CORN SOUP)

Steps:

• Combine the corn, onion, garlic, and 1 cup of the stock; process in batches in a food processor until smooth.
• In a big soup pot over med heat; melt the butter.
• Add in corn mixture, cumin, salt, and white pepper.
• Simmer, covered, for 5 minutes.
• Add in buttermilk and 1 1/2 cups more stock; bring to a boil.
• Add in chiles, Tabasco, chicken, tomato, and cilantro.
• Lower heat to med-low; simmer, uncovered, for 30 minutes.
• Add in remaining 1/2 cup stock if soup is too thick.
• Serve in individual bowls topped with a few broken tortilla pieces; pass around the additional toppings.
• Note: to crisp corn tortillas: preheat oven to 400°; brush or lightly spray both sides of tortillas with vegetable oil; stack 4 tortillas together; with a sharp knife, cut into 1/2-inch strips; place strips in a single layer on a baking sheet and bake for 3-4 minutes; sprinkle with salt or other seasonings; tortillas can also be fried in oil or grilled on a grill or griddle until crisp.

SOPA DE MAIZ (MEXICAN CORN SOUP)

Steps:

• Combine corn and chicken stock in blender or food processor and puree.
• In a 3 quart saucepan combine butter and corn mixture and simmer slowly 5 minutes, stirring to keep corn from sticking to bottom of pan.
• Add milk, garlic, oregano,salt and pepper and bring to a boil.
• Reduce heat, add chilies and simmer 5 minutes.
• *May be frozen or refrigerated at this point.
• To serve:.
• If refrigerated, reheat soup slowly.
• Divide chicken and tomatoes among 6 bowls.
• Remove soup from heat, add cheese and stir until cheese is melted.
• Ladle into bowls,top with tortilla squares, and serve.
• Tortilla Squares:.
• Preheat oil to 375 degrees in electric skillet, deep fryer or large pan.
• Stack tortillas on cutting board and slice into 1/2 inch squares.
• Drop a handful at a time into oil and stir with wooden spoon until crisp and golden, about 3 minutes.
• Drain well on paper towels.
• These are good with soups and salads and may be stored in a covered container in a dry place for up to 6 weeks.

CIMA MEXICANA MAIZ

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a 13-by-9-inch baking dish and set it aside.
• In a food processor fitted with a steel blade, puree the corn with only enough milk to make a smooth puree,.
• With the machine running, add egg yolks, one at a time, and process 30 seconds after each addition.
• With the machine running, add the sugar a little at a time and continue processing until mixture is lighter in color and sugar is dissolved, about 3 minutes.
• Add butter and process until smooth. Transfer to a large bowl.
• In a separate bowl, combine flour, salt, and baking powder; fold into corn mixture.
• Beat egg whites until soft peaks form and fold into corn mixture, alternating with the shredded cheese.
• Stir in can of Green Chilis.
• Pour into the prepared baking dish and bake in preheated oven for 45 minutes, or until golden brown. Serve warm or at room temperature.