Taos Salmon Chalupas ( Salmon Corn Cakes) |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Small patties would make an excellent appetizer. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 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.
|
|