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Cheesecake Factory Tamale Cakes

Cheesecake Factory Tamale Cakes

Make this recipe... you won't be disappointed.

Course Main Course
Cuisine Mexican
Keyword Cheesecake Factory Tamale Cakes
Prep Time 45 minutes
Cook Time 27 minutes
Total Time 1 hour 12 minutes
Servings 6
Calories 360 kcal

Ingredients

Salsa Verde

  • 2 tomatillos diced
  • 4 ounces mild green chilies drained and diced
  • 1 green onion minced
  • 2 tablespoons fresh cilantro minced
  • 1 1/4 teaspoon granulated sugar
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 pinch ground black pepper

For Tomato Salsa

  • 1 medium tomatoes diced
  • 1 tablespoon minced Spanish onion
  • 1 tablespoon fresh cilantro minced
  • 1/4 teaspoon lime juice
  • 1/2 small jalapeno seeded and minced
  • 1 dash salt
  • 1 dash ground black pepper

For Southwestern Sauce

  • 1/2 cup mayonnaise
  • 1 teaspoon white vinegar
  • 1 teaspoon water
  • 3/4 teaspoon granulated sugar
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1 pinch cayenne pepper
  • 1 pinch onion powder
  • 1 dash salt
  • 1 dash garlic powder

For Cakes

  • 1 1/2 cups frozen sweet corn
  • 1/2 cup butter softened
  • 3 tablespoons sugar
  • 1 pinch salt
  • 1/2 cup corn masa harina flour corn flour
  • 2 tablespoons all-purpose flour

For Garnish

  • 1/4 cup sour cream
  • 1/2 avocado diced
  • 2 tablespoons fresh cilantro chopped

Instructions

  1. Prepare salsa verde by combining all prepared ingredients. Chill.
  2. Prepare tomato salsa by combining all prepared ingredients. Chill.
  3. Prepare southwestern sauce by combining all ingredients. Chill.
  4. Preheat oven to 400°F.
  5. Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it's coarsely pureed. Combine the pureed corn with softened butter, sugar, and salt. Blend well.
  6. Add the masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand.
  7. Measure 1/2 cup portions of the mixture and form it into 3" wide patties with your hands. Arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom.
  8. Carefully flip all the cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.
  9. Assembly: Place all three cakes on a warmed serving platter. Dollop each with one of the three sauces.
  10. Garnish with diced avocado, cilantro and a dollop of sour cream.