Taos Salmon Chalupas ( Salmon Corn Cakes)

Submitted by mollypaul

"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: 30mins
• Ingredients: 9
• 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.

Reviews

[jwilhunt]

These are really good. I had my doubts about the enchilada sauce on the salmon, but it was FANTASTIC! They don't reheat well, but are really good the first time around!