Taos Salmon Chalupas ( Salmon Corn Cakes)

Small patties would make an excellent appetizer. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  cup cornmeal
• 1  cup water, boiling
• 1  teaspoon salt
• 1  egg, well beaten
• 8  ounces salmon, drained
• 1⁄2 cup  grated cheese (American, Cheddar or Monterrey Jack)
• 15  ounces  enchilada sauce (or Gebhardt's Chili Gravy)
• 1  onion, peeled and sliced into rings
•  lard or   other  fat, for frying

Directions

1. Mix corn meal, water and salt together.
2. Cook until slightly thickened.
3. Cool and add the egg and salmon; form into patties for frying.
4. Fry in hot fat.
5. When brown on both sides, sprinkle a tablespoon of grated cheese on each patty and serve with sauce and onion slices.