Description
The kale slaw is meant to compliment the flavor, but it’s not a must. You could also make a corn and black bean salad and top your masa cakes with that.
Ingredients
Scale
for the masa cakes
- 2 cups whole milk
- 3 tablespoons unsalted butter, sliced
- 2 cups masa harina corn flour
- Kosher salt
- 2 teaspoons sugar
- 1/3 cup crumbled queso fresco
- 2 tablespoons extra-virgin olive oil
- 1 large egg
- 1 tablespoon white vinegar
for the kale slaw
- 1 head kale, stems removed and thinly sliced
- 1/2 an orange, juiced
- 1/2 a lemon, juiced
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1.4 teaspoon cayenne pepper
- 1/2 red onion, sliced very thinly
- 1 rounded tablespoon mayonnaise
Instructions
for the masa cakes
- Preheat the oven to 200 degrees. Make the corn cakes: Warm the milk and butter in a small saucepan over low heat just until the butter melts. Combine the masa harina, 1 teaspoon salt, the sugar and queso fresco in a large bowl. Stir in the milk mixture to make a soft dough. Scoop the dough into 8 portions (about 1/4 cup each) and place on a parchment-lined baking sheet. Cover with another sheet of parchment; press a pan on top to flatten into disks.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, fry the corn cakes until crisp and golden on the bottom, about 3 1/2 minutes; flip, press lightly with a spatula and cook until golden on the other side. Continue with the remaining cakes, adding more oil as needed. Season the cakes with salt; place on a baking sheet and keep warm in the oven while you finish the remainder of them.
for the kale slaw
- Chop up your kale and mix everything up! Voila!
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Side