Recipe courtesy Cafe Pasqual’s, Santa Fe, NM
Ingredients: [‘unsalted butter’, ‘granulated sugar’, ‘corn kernels’, ‘heavy cream’, ‘whole milk’, ‘eggs’, ‘all-purpose flour’, ‘rice flour’, ‘baking powder’, ‘kosher salt’, ‘marjoram leaves’, ‘kosher salt’, ‘garlic cloves’, ‘white onion’, ‘vegetable oil’, ‘all-purpose flour’, ‘kosher salt’, ‘red wine vinegar’, ‘dried oregano’, ‘guajillo chilies’, ‘ancho chilies’, ‘chiles de arbol’, ‘garlic cloves’, ‘white onion’, ‘green chilies’]
Quantity of Ingredients: [“”,”1/2 cup unsalted butter, plus more for greasing “,”1/2 cup granulated sugar”,”7 -8 cups corn kernels (from about 9 ears)”,”1/4 cup heavy cream”,”1/4 cup whole milk”,”5 large eggs, separated “,”3/4 cup all-purpose flour”,”3/4 cup rice flour”,”1 tablespoon baking powder”,”1 teaspoon kosher salt”,””,”2 teaspoons dried mexican oregano or marjoram leaves, crumbled “,”1 1/2 teaspoons kosher salt”,”6 garlic cloves, peeled and finely diced “,”1/2 white onion, peeled and cut into 1/4-inch dice “,”2 tablespoons vegetable oil”,”3 tablespoons all-purpose flour”,””,”1 tablespoon kosher salt”,”1 tablespoon red wine vinegar”,”1 teaspoon dried oregano”,”16 guajillo chilies, stemmed and seeded “,”8 ancho chilies, stemmed and seeded “,”4 chiles de arbol, stemmed “,”2 garlic cloves, peeled “,”1/2 white onion, peeled and coarsely chopped “,”2 ounces dried green chilies, rehydrated for 30 minutes in 4 cups boiling water, peeled, sliced into 1/4-inch strips and roughly c “]
Number of Servings: 6
Steps: [‘For the torte:’, ‘Preheat the oven to 350 degrees F.’, ‘Butter a round 9-inch cake pan, line with waxed paper and then butter the waxed paper. (Spray vegetable oil can be substituted for greasing.) Beat the butter in a bowl until creamy using an electric mixer, about 5 minutes. Add the sugar and beat for another 3 minutes. Set aside.’, ‘Scald the milk and heavy cream together in a small saucepan. Place the milk and cream mixture and corn kernels in the container of a blender and puree. Set aside and let cool.’, ‘Beat the egg yolks thoroughly with a whisk in a bowl. Mix the corn puree into the butter and sugar mixture in batches, alternating with the egg yolks. Sift together the flours, baking powder and salt in a bowl, and then mix into the corn batter by hand. Transfer the batter to a large mixing bowl.’, ‘Beat the egg whites with an electric mixer until they form soft peaks, and then gently fold into the batter with a rubber spatula. Spoon into the prepared pan and bake until golden brown, 45 minutes.’, ‘For the green chile sauce:’, ‘Combine the rehydrated chopped chiles and their rehydrating liquid, the oregano, salt, garlic and onions in a saucepan. Simmer over medium heat for 20 minutes. Heat the oil in a small saucepan for 1 minute, and then add the flour and stir with a wire balloon whisk until the roux becomes light golden and gives off a nut-like aroma. Add 1/2 cup of the green chile mixture and stir vigorously to incorporate.’, ‘Stir the roux mixture back into the chile mixture and barely simmer for a few minutes. Add more salt to taste.’, ‘For the red chile sauce:’, ‘Bring 4 cups water to a boil in a saucepan. Add the salt, vinegar, oregano, chiles, garlic and onions. Return to a boil and cook, covered, over high heat for 5 minutes. Remove from the heat and let cool completely. Transfer to a blender and whirl until smooth. Strain through a large wire mesh strainer; discard the seeds. Add salt to taste and refrigerate until ready to use.’, ‘Serve the corn torte with the red and green chile sauces.’]