Victoria Cherniag Ruiz

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Victoria Cherniag Ruiz

Torta de Elote with Rajas from Chile Poblano

Name: Torta de Elote with Rajas from Chile Poblano
Prep time: 80 min
Cook time: 80 min
Yield: 8
Cuisine: Mexicana
Ingredients: 2 tablespoons butter, at room temperature; 2 tablespoons ground bread; 125 grams unsalted butter; 2/3 cups sugar; 1 tablespoon vanilla extract; 4 corn, shelled; 1/4 cups milk; 5 egg yolks; 4 tablespoons flour; 1 tablespoon baking soda; 5 egg whites; 150 grams manchego cheese, grated; 2 tablespoons oil, for the rajas; 2 onions, large, chopped in hoops (for rajas); 6 poblano peppers, medium, roasted, deveined and seedless. Cut into slices; 1 1/2 cups sour cream, for the rajas

1h 20 mins

Half

4.8

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Victoria Cherniag Ruiz

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The corn cake, or corn cake is common served with slices and cream. Also in some places it is used as a dessert or as bread.

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Ingredients

8 portions

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Preparation

Preheat the oven to 180 centigrade.

Grease a mold of approximately 22 cm diameter with 2 tablespoons of butter. Sprinkle with the bread crumbs.

Beat the 2 tablespoons of butter at room temperature with a blender . Add the sugar little by little until it looks creamy, add the vanilla extract and reserve.

In a food processor, grind the corn grains, add the milk little by little until a slightly thick paste is left. Add the sugary butter and the yolks. Sift the flour with the baking powder and add it to the mixture.

Beat the egg whites until nougat with the blender and add them to the corn mixture with a spatula making enveloping movements. Add the grated cheese and mix.

Pour the mixture into the screw mold.

Bake for approximately 50 minutes and let cool in a rack.

Meanwhile, heat a pan and put the oil. Acitrone the onion over medium heat.

Add the chili and cold slices. Add the cream and season with salt and pepper. Mix well and reserve.

Unmold the corn cake and place the hot slices in the center of the thread to decorate.

Serve hot.