Continuing our Mexican kick, this midnight snack hit all the right spots.
For the cornmeal cakes: (makes 6 cakes)
- 2 cups cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 egg *
- 1 cup water
- oil, for pan frying
For the rest:
- 1 regular sized tomato, diced (we used half of a giant heirloom variety)
- 1 cup of homemade chorizo
- 2 eggs, fried to your liking
- 1 avocado, diced
- shredded cheese
- cilantro, chopped
*Being the day before the farmers market, we only had two eggs remaining. So, we improvised by using a flax egg for the cornmeal cakes. If you would like to make these vegan, simply whisk together 1 tablespoon of ground flax seeds with 3 tablespoons of water and substitute for the egg.
1. In a bowl, combine all of the ingredients for the corn cakes and whisk to fully combine. Heat a sauté pan over medium-high heat with enough oil to coat the bottom of the pan. Pour a 1/4 cup of batter into the pan and cook until golden brown, flip and repeat until all of the batter is cooked. These can be kept warm in a 250*F/121*C oven while the rest of the meal is prepared.
2. Brown the chorizo in a sauté pan over medium heat. Add in the diced tomatoes and continue to cook, for about 5 minutes, until the tomatoes have broken down and created a sauce for the chorizo.
3. Fry up your eggs, yin-yang style.
4. If you haven’t already, dice your avocado and chop up the cilantro.
5. Remove the corn cakes from the warm oven. Move two (or three) to each plate and ladle on the chorizo, blanket the top with shredded cheese, slide on the fried egg, scatter the avocado about, and give it a dash of cilantro. We hope you enjoy this dish as much as we did. ¡Buen apetito!