Corn Torte With Red and Green Chile Sauce
"Recipe courtesy Cafe Pasqual's, Santa Fe, NM"
photo by Food.com
- Ready In:
- 1hr 30mins
- Ingredients:
- 25
- Serves:
-
6
ingredients
-
Corn Torte
- 1⁄2 cup unsalted butter, plus more for greasing
- 1⁄2 cup granulated sugar
- 7 -8 cups corn kernels (from about 9 ears)
- 1⁄4 cup heavy cream
- 1⁄4 cup whole milk
- 5 large eggs, separated
- 3⁄4 cup all-purpose flour
- 3⁄4 cup rice flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
-
Green Chile Sauce
- 2 teaspoons dried mexican oregano or marjoram leaves, crumbled
- 1 1⁄2 teaspoons kosher salt
- 6 garlic cloves, peeled and finely diced
- 1⁄2 white onion, peeled and cut into 1/4-inch dice
- 2 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
-
Red Chile Sauce
- 1 tablespoon kosher salt
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 16 guajillo chilies, stemmed and seeded
- 8 ancho chilies, stemmed and seeded
- 4 chiles de arbol, stemmed
- 2 garlic cloves, peeled
- 1⁄2 white onion, peeled and coarsely chopped
- 2 ounces dried green chilies, rehydrated for 30 minutes in 4 cups boiling water, peeled, sliced into 1/4-inch strips and roughly c
directions
-
For the torte:
- Preheat the oven to 350 degrees F.
- Butter a round 9-inch cake pan, line with waxed paper and then butter the waxed paper. (Spray vegetable oil can be substituted for greasing.) Beat the butter in a bowl until creamy using an electric mixer, about 5 minutes. Add the sugar and beat for another 3 minutes. Set aside.
- Scald the milk and heavy cream together in a small saucepan. Place the milk and cream mixture and corn kernels in the container of a blender and puree. Set aside and let cool.
- Beat the egg yolks thoroughly with a whisk in a bowl. Mix the corn puree into the butter and sugar mixture in batches, alternating with the egg yolks. Sift together the flours, baking powder and salt in a bowl, and then mix into the corn batter by hand. Transfer the batter to a large mixing bowl.
- Beat the egg whites with an electric mixer until they form soft peaks, and then gently fold into the batter with a rubber spatula. Spoon into the prepared pan and bake until golden brown, 45 minutes.
-
For the green chile sauce:
- Combine the rehydrated chopped chiles and their rehydrating liquid, the oregano, salt, garlic and onions in a saucepan. Simmer over medium heat for 20 minutes. Heat the oil in a small saucepan for 1 minute, and then add the flour and stir with a wire balloon whisk until the roux becomes light golden and gives off a nut-like aroma. Add 1/2 cup of the green chile mixture and stir vigorously to incorporate.
- Stir the roux mixture back into the chile mixture and barely simmer for a few minutes. Add more salt to taste.
-
For the red chile sauce:
- Bring 4 cups water to a boil in a saucepan. Add the salt, vinegar, oregano, chiles, garlic and onions. Return to a boil and cook, covered, over high heat for 5 minutes. Remove from the heat and let cool completely. Transfer to a blender and whirl until smooth. Strain through a large wire mesh strainer; discard the seeds. Add salt to taste and refrigerate until ready to use.
- Serve the corn torte with the red and green chile sauces.
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RECIPE SUBMITTED BY
Chuck Hughes
United States
Affable Canadian chef Chuck Hughes is a restaurateur and television personality known for his inventive take on comfort food, which he shares on his show, Chuck's Day Off.
