This is a copycat recipe from the Cheesecake Factory. It is a "Top Secret Restaurant Recipes" authored by Todd Wilbur. I haven't made this yet, but it sounds very good. I think this will be a very easy recipe to prepare. Don't be intimidated by the long list of ingredients. there are three simple sauces that are part of this recipe. If you try this before I do, please review it and let me know how it turned out. Prep time is a guesstimation.
- 2 tomatillos, chopped (remove papery skin)
- 4 ounces mild green chilies
- 1 green onion, chopped
- 2 tablespoons cilantro, fresh
- 1 1⁄4 teaspoons ground cumin
- salt & fresh ground pepper
- 1 medium tomato, diced
- 1 tablespoon Spanish onion, minced
- 1 tablespoon cilantro, fresh minced
- 1⁄4 teaspoon lime juice
- 1⁄2 jalapeno, small minced
- fresh ground pepper
- 1⁄2 cup mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon water
- 3⁄4 teaspoon granulated sugar
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon paprika
- 1⁄8 teaspoon cayenne pepper
- 1⁄8 teaspoon onion powder
- garlic powder
- 1 1⁄2 cups corn, sweet frozen
- 1⁄2 cup butter, softened
- 3 tablespoons granulated sugar
- 1⁄8 teaspoon salt
- 1⁄2 cup masa harina (corn flour)
- 2 tablespoons all-purpose flour
- 1⁄4 cup sour cream
- 1⁄2 avocado, chopped
- 2 tablespoons cilantro, fresh chopped
- Prepare SALSA VERDE by combining all ingredients in a food processor on high speed. Cover and chill.
- Prepare TOMATO SALSA by combining all ingredients in a small bowl. Cover and chill.
- Prepare SOUTHWESTERN SAUCE by combining all ingredients is a small bowl. Cover and chill.
- Preheat oven to 400°F.
- For the TAMALE CAKES coarsely puree 1 cup of the frozen corn in a food processor.
- Combine pureed corn with softened butter, sugar and salt.
- Blend well with electric mixer until smooth.
- Add masa and flour and blend well.
- Mix in the remaining 1/2 cup of frozen corn by hand.
- Measure 1/2 cup portions and form into 3-inch patties.
- arrange patties on a baking sheet and bake 25 to 30 minutes, or until the cakes are browned on the bottom.
- Carefully flip cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.
- While the cakes are baking, spoon some Salsa Verde onto a platter.
- Coat the entire plate with about 1/4 in of the salsa.
- Arrange the Tamale Cakes on the Salsa Verde.
- Spoon a dollop of sour cream on to each cake.
I made this for a church activity and I had so many people coming up to me and complimenting me on this dish! Even going as far to say that if this were a contest your dish would definitely win. ;) I will for sure be making this again. Thanks for sharing!
Oh me, oh my! We made these for Father's Day today, hoping they'd be even 1/2 as good as the Cheesecake Factory's "real deal." We were thrilled to find that they're just as good, if not better ('cause we can keep adding more of our favorite sauces and salsas!) Definitely double the corn cake recipe; we have tons of sauces/salsas left over.
I made this about a year ago and decided to look it up and make it again for some food photography. The sweet cake and spices are great. The sauces are surprisingly mild, but then I cut the jalepeÃ±o to not use the tip or white parts inside. We have found that you must serve the cakes piping hot. If they start to cool down (which happens on a cool plate in cool sauces), the cake loses it's punch. The hot and cool and about as important as the sweet/spicy, creamy crunchy. Instead of 4 cakes, I make 6 smaller cakes and there is still too much southwestern sauce and salsa verde. You could easily double the cake and tomato salsa portions to get 8-12 cakes.