This Chipotle Masa Cake recipe has the flavor of tamale with a cool, refreshing topping of pico de gallo made from both red and green tomatoes and sprinkled with crumbled goat cheese. You will love this great Meatless Monday combination that is ready in under 30 minutes.
I’m in love with masa and have had the idea to make a masa cake for a while now. I’ve been imagining all sorts of toppings and combinations of flavors, so you may be seeing more of this super-simple corn cake.
I was talking to a friend recently and we were discussing the merits and deliciousness of potato cakes – a staple of the South. I told him about this idea I had for a masa cake and he was drooling at the thought of them. They are definitely drool-worthy.
And they are so easy to prepare. Water, butter, salt and some minced chipotle peppers in adobo are heated in a pan, to which masa flour is added to form a thick paste. The paste is formed into a patty that is browned in a bit of olive oil. As the masa cakes browned I prepared a fresh pico de gallo of ripe and green tomatoes, red onion, lime juice, cilantro and salt and pepper.
Once the cakes were browned I plated them, topped them with the pico de gallo and crumbled on some plain goat cheese. They were just divine! Two cakes are enough for one serving, so this recipe feeds two people. It can easily be doubled or tripled…or adapted for the size of your family.
Just make them! You’ll be happy you did.
- FOR THE MASA CAKES:
- 1 cup water
- 1 tablespoon butter
- 1 tablespoon chipotle pepper in adobo sauce, minced
- 1 teaspoon salt
- 1 cup masa flour
- 1 tablespoon olive oil
- FOR THE PICO DE GALLO:
- 2 cups diced tomato (I used a combination of red ripe and green)
- ⅓ cup minced red onion
- 2 tablespoons fresh chopped cilantro
- 1½ teaspoons fresh lime juice
- salt and ground black pepper, to taste
- 2 ounces plain goat cheese
- In a medium-sized sauce pan over medium heat, add the water, butter, chipotle pepper and salt.
- When the butter melts, add the masa flour and stir to create a smooth, stiff dough.
- Spoon the dough in portions of ¼ cup onto a piece of parchment paper.
- Using your hands, flatten and smooth the portions into round, flat cakes about 3½ inches in diameter and ½ inch thick..
- In a medium-sized skillet, over medium-high heat, add the olive oil.
- Once the oil is hot, add the masa cakes and cook for about 5 minutes per side, or until golden brown (it's possible you may need to add a bit more oil to the pan after you turn the cakes).
- While the cakes brown, to a small bowl add the tomatoes, onions, cilantro, lime juice and salt and pepper to taste.
- Stir to combine.
- Once the cakes are ready, transfer two to a plate, top with the pico de gallo and add goat cheese.
- Serve warm.