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Before you jump to Mexican Corn Cakes with Green Chili Sauce recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Conserve Money In The Kitchen.
Remember when the only men and women who cared about the natural environment were tree huggers as well as hippies? That has fully changed now, since we all seem to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. Unless everyone begins to start living more green we won’t be able to correct the problems of the environment. These types of modifications need to start taking place, and each individual family needs to become more environmentally friendly. The kitchen area is a good place to begin saving energy by going a lot more green.
A lot of energy is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. If you can get a new one, they use about 60% less than the old models that happen to be more than ten years old. Always keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. You can easily cut down how often the motor has to run by regularly cleaning the condenser, which will save on electricity.
As you can see, there are plenty of little things that you can do to save energy, and save money, in the kitchen alone. Green living is something we can all accomplish, without difficulty. It’s related to being practical, more often than not.
We hope you got insight from reading it, now let’s go back to mexican corn cakes with green chili sauce recipe. To cook mexican corn cakes with green chili sauce you need 21 ingredients and 11 steps. Here is how you achieve it.
The ingredients needed to prepare Mexican Corn Cakes with Green Chili Sauce:
- Take 1 1/2 cup masa flour
- Get 1/2 cup all purpose flour
- You need 1 tsp baking powder
- You need 1/2 tsp salt & pepper
- Get 1 cup warm water
- Get 2 cup corn kernels (1 can- 15 1/4 oz.) drained
- Prepare 1/2 cup queso fresco cheese
- Get 2 tbsp green onions, chopped
- Prepare 3 tbsp chopped cilantro
- You need 1/2 tsp ground comino
- Prepare 1/4 cup finely diced onions
- Take 2 clove garlic, minced
- Provide 3 tbsp butter
- Take Green Chili Cheese Sauce
- Prepare 5 tbsp butter
- Provide 5 tbsp flour
- Get 2 cup chicken broth
- You need 1 can (4 oz)chopped green chilies
- Get 1/3 cup sour cream
- Use 1 cup shredded monterey jack cheese
- You need 1/4 tsp salt
Instructions to make Mexican Corn Cakes with Green Chili Sauce:
- Mix masa, flour, baking soda, salt & pepper and ground comino. Stir. Mix in corn, cilantro and queso fresco cheese. Set aside.
- Heat 3 tbsp butter in a small skillet and saute onions and garlic until golden brown.
- Add onions & garlic to corn mixture.
- Slowly add warm water to the corn mixture until mixed and dough holds together.
- Heat skillet over medium heat with 1/4 cup vegetable oil.
- Shape dough into patties about 1/2" thick. Add to skillet and brown on both sides about 4 to 5 minutes. Drain on paper towels.
- Green Chili Sauce
- In a medium saucepan melt butter. Add flour and whisk until incorporated to make a roux.
- Slowly pour in chicken stock and continue to stir.
- Add green chilies, sour cream and monterey jack cheese. Continue to stir until thick. Remove from heat.
- Spoon over corn cakes and garnish with cayenne pepper for a spicy kick. Enjoy!
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