Torta De Elote Recipes

PASTEL DE ELOTE (MEXICAN CORN CAKE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. Chill in freezer.
• Cut kernels from ears of corn with a sharp knife. Beat butter in a large bowl with an electric mixer until smooth and creamy.
• Combine eggs, condensed milk, whole milk, and corn kernels in a blender; blend until smooth. Transfer egg mixture to a bowl with butter and mix well.
• Sift flour, baking powder, cinnamon, and salt into a large bowl. Add egg mixture and mix well to combine.
• Remove cake pan from freezer. Grease and flour again. Pour batter into prepared pan.
• Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 15 minutes, then remove from tin and cool on a wire rack.

TORTA DE ELOTE

Steps:

• Puree corn in batches with 1 and 1/2 sticks of butter, salt, baking powder and egg yolks. Add milk if needed to make corn blend easier.
• Pour mixture into a large bowl.
• Beat egg whites until stiff and fold into corn mixture.
• Pour into a baking dish large enough to hold the mixture and for it to raise about an inch.
• Dot top with butter and sprinkle with breadcrumbs.
• Place in preheated 350° oven for 45 to 50 minutes until top is golden and a toothpick inserted in center comes out clean.

TORTA DE ELOTE

Steps:

• Preheat oven to 350 degrees.
• Rub oil on chiles and roast over flame on stove until skin is black.
• Immediately place chiles in a plastic bag and twist shut. Leave chiles for five minutes.
• Remove chiles from bag and take off the burnt outer skin.
• Seed and slice chiles.
• Sautee chicken with butter.
• In a seperate bowl mix cornmeal, salt, pepper, sugar, cream style corn, milk and half of grated cheese.
• Spray a 13x9 pan with cooking spray.
• Spread half of cornmeal mixture on bottom of baking dish.
• Spread chicken on top of mixture.
• Spread roasted chiles on top of chicken.
• Top with remainder of cornmeal mixture.
• Cover in the other half of the cheese.
• Cover with foil and bake for thirty minutes.
• Remove foil and bake an additional 15 minutes.
• Remove from oven, let cool and enjoy.

TORTITAS DE PAPA CRUDA Y ELOTE (POTATO AND CORN)

Steps:

• Peel potatoes and grate into a mediumsize bowl. Add the corn. In another bowl the onion, flour, and yolks until it forms a smooth paste. Add the milk, salt and pepper and stir to combine. Add the potatoes and corn and mix well.. Fold in the egg whites. Heat the oil in a mediumsize skillet, over a medium heat. Spoon the tortitas de papa cruda, in patties 2 inches in diameter, in the skillet. Cook them until golden brown on both sides. Serve at once.

TORTA DE ELOTE

Steps:

• Preheat the oven to 350°F.
• Grease a 9 x 13-inch glass baking dish with the melted butter. Using an electric mixer, beat the 12 tablespoons butter and the sugar until pale and fluffy. Add the egg yolks, one at a time, blending well after each addition. Set aside, still in the mixer bowl.
• Combine half of the corn kernels and half of the milk in a blender and puree to make a coarse creamy mixture. Transfer it to a large bowl. Repeat with the remaining corn and milk.
• Mix the flour, baking powder, and salt in a small bowl.
• Alternate adding the corn puree and the flour mixture to the butter mixture, mixing well after each addition. Transfer the mixture to a large bowl.
• Using a clean electric mixer, whip the egg whites on high speed to form stiff peaks. Gently fold the egg whites into the corn mixture. Transfer the batter to the prepared baking dish, and bake for 1 hour and 20 minutes, or until the top is golden brown and a tester inserted into the center comes out clean. Let the corn bread cool slightly. Then cut it into squares and serve warm.

TORTAS DE CAMARON

Steps:

• Soak ancho chilies in a bowl of warm water until tender, about 20 minutes. Drain.
• Whisk eggs and shrimp powder together in a bowl.
• Heat oil in a skillet over medium heat; pour egg mixture into small 2-inch circles in the hot oil. Fry until golden brown, about 3 minutes per side. Transfer to a plate. Repeat with remaining egg mixture.
• Blend ancho chilies, onion, garlic, and water in a blender until smooth. Add more water if needed to make a soup consistency. Pour chile mixture into a pot over medium heat; add chicken bouillon and egg patties. Cook and stir until bouillon is dissolved, about 5 minutes. Add nopales, reduce heat to low, and cook until soup is heated through, about 5 minutes. Garnish with cilantro.