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spicy Chicken Topped Corncakes

Spicy Chicken Topped Corncakes

Corncakes topped with spicy chicken, salsa verde, sour cream, and guacamole.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4

Equipment

  • Food processor
  • cast iron skillet or other large skillet

Ingredients
  

For the Spicy Chicken:

  • 1½ cups cilantro
  • 4 chopped plum tomatoes
  • 2 tbsp. chipotles in adobo sauce
  • 3 tbsp. tomato paste
  • 6 boneless, skinless chicken thighs
  • 2 tbsp. olive oil
  • ½ tsp. kosher salt
  • ½ tsp. black pepper
  • ½ tsp. garlic powder
  • 1 cup chicken broth

For the Corncakes:

  • 3 ears corn
  • 3 eggs
  • ¼ cup sugar
  • ¾ cup masa harina
  • ¾ cup all purpose flour
  • 1 tsp. kosher salt
  • 3 tbsp. butter
  • 3 tbsp. vegetable oil

For the Salsa Verde:

  • 4 chopped tomatillos
  • 1 chopped jalapeno
  • 2 tbsp. chopped red onion
  • ¼ cup cilantro
  • 2 cloves garlic
  • 1 tsp. honey
  • ¼ tsp. kosher salt
  • ¼ tsp. black pepper
  • juice of 1 lime

For the Guacamole:

  • 1 avocado
  • 1 clove minced garlic
  • 1 tbsp. lime juice
  • 2 tbsp. minced cilantro
  • 2 tbsp. minced red onion

Additional Toppings:

  • 1 cup sour cream
  • ½ cup minced red onion

Instructions
 

For the Spicy Chicken:

  • In a food processor, pulse the cilantro, tomatoes, chipotles, and tomato paste, until the tomatoes are chopped well.
  • Season the chicken thighs with the spices, and lightly brown them in a Dutch oven in the olive oil. Brown three chicken thighs at a time. When the chicken is all browned, add the chopped vegetables and the chicken broth. Cover and simmer for 50 minutes.
  • Remove the chicken to a plate, shred it , and add it back to the sauce.

For the Corncakes:

  • In the microwave, steam the corn for 5 minutes. Take off the kernels and put 2 cups of them in a food processor and process until they're finely chopped.
  • Put the corn in a large bowl, and add eggs, sugar, salt, masa harina, and flour.
  • Heat a cast iron skillet over medium heat, and melt the butter and oil. When the oil is hot, scoop the batter up in quarter cups, and fry until golden brown on both sides.
  • These can be served right away or reheated at 350 degrees for 10 minutes, in the oven.

For the Salsa Verde:

  • Process all the ingredients in the food processor.

For the Guacamole:

  • Mash the avocado and stir in the rest of the ingredients.

To Serve:

  • Top the corncakes with the spicy chicken, salsa verde, guacamole, sour cream, and chopped onions.
Keyword Chicken, corn, corncakes, salsa verde
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