Rinse and dry chile peppers; place on broiling pan. Roast peppers, 2 inches from heat; turn with tongs until all sides are charred. Place in plastic bag; close end. Let stand until cool enough to handle.
With sharp knife, remove charred peel, seeds and stems from peppers; reserve juices. Place peppers and juices in food processor. Add cilantro, chopped scallion, lime juice and 1/2 teaspoon salt; pur?e; set aside.
Discard husks from tomatillos. Rinse; dry. Core and chop. In medium skillet, heat olive oil; over medium heat, saut? tomatillos, jalape?o and garlic until tomatillos are tender, about 3 minutes. Stir in chile pur?e. Cover; set aside.
Makes 1 1/2 cups.
Corn cakes
1/2 pound chorizo
2 large ears fresh corn
2/3 cup milk
3 large eggs
1/4 cup melted butter or margarine
1/2 cup thinly sliced scallions
1/2 cup unsifted all-purpose flour
1/2 cup blue cornmeal
1 1/2 teaspoons baking powder
In large bowl, blend milk, eggs, butter, chorizo, corn, scallion, flour, cornmeal, baking powder and 1 teaspoon salt.
In large skillet or on griddle, heat 2 tablespoons vegetable oil. Drop batter by slightly rounded tablespoonsful onto griddle. Cook corncakes until lightly browned on both sides.
Makes 3 dozen cakes. |
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