Recipe

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• 2 tomatillos, chopped (remove papery skin)
• 4 oz mild green chilies
• 1 green onion, chopped
• 2 tbsp cilantro, fresh
• 1 1/4 tsp ground cumin
• salt & fresh ground pepper
• 1 medium tomato, diced
• 1 tbsp spanish onion, minced
• 1 tbsp cilantro, fresh minced
• 1/4 tsp lime juice
• 1/2 jalapeno, small minced
• salt
• fresh ground pepper
• 1/2 cup mayonnaise
• 1 tsp white vinegar
• 1 tsp water
• 3/4 tsp granulated sugar
• 1/2 tsp chili powder
• 1/4 tsp paprika
• 1/8 tsp cayenne pepper
• 1/8 tsp onion powder
• salt
• garlic powder
• 1 1/2 cups corn, sweet frozen
• 1/2 cup butter, softened
• 3 tbsp granulated sugar
• 1/8 tsp salt
• 1/2 cup masa harina ( corn flour)
• 2 tbsp all-purpose flour
• 1/4 cup sour cream
• 1/2 avocado, chopped
• 2 tbsp cilantro, fresh chopped

• 1 Prepare SALSA VERDE by combining all ingredients in a food processor on high speed. Cover and chill.
• 2 Prepare TOMATO SALSA by combining all ingredients in a small bowl. Cover and chill.
• 3 Prepare SOUTHWESTERN SAUCE by combining all ingredients is a small bowl. Cover and chill.
• 4 Preheat oven to 400°F.
• 5 For the TAMALE CAKES coarsely puree 1 cup of the frozen corn in a food processor.
• 6 Combine pureed corn with softened butter, sugar and salt.
• 7 Blend well with electric mixer until smooth.
• 8 Add masa and flour and blend well.
• 9 Mix in the remaining 1/2 cup of frozen corn by hand.
• 10 Measure 1/2 cup portions and form into 3-inch patties.
• 11 arrange patties on a baking sheet and bake 25 to 30 minutes, or until the cakes are browned on the bottom.
• 12 Carefully flip cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.
• 13 While the cakes are baking, spoon some Salsa Verde onto a platter.
• 14 Coat the entire plate with about 1/4 in of the salsa.
• 15 Arrange the Tamale Cakes on the Salsa Verde.
• 16 Spoon a dollop of sour cream on to each cake.