Mexican corn cakes with barbacoa
 
Prep time
Cook time
Total time
 
Easy, pan-fried Mexican corn cakes piled high with barbacoa, avocado, and pickled onions are a great alternative to tacos.
Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4-6 servings
Ingredients
For the corn cakes:
  • 1½ cups masa harina or cornmeal
  • ½ cup flour
  • 1 tsp. baking powder
  • ½ tsp. Kosher salt
  • ½ cup grated cotija cheese (or feta if you can't find cotija)
  • 2 cups chopped fresh or frozen corn kernels
  • 1 cup warm water
  • ¼ cup canola oil
To serve
  • 2 cups barbacoa, carnitas or other meat of your choice
  • Pickles onions
  • Chopped tomato
  • Sour cream
  • Hot sauce
  • Sliced avocado
  • Cilantro sprigs
  • Crumbled cotija or queso fresco
Instructions
  1. Whisk together the masa harina, flour, baking powder and salt in a medium bowl. Stir in the cheese and corn kernels.
  2. Add the water, ¼ cup at a time, until the mixture just holds together. You may not need the full cup.
  3. Heat oil in a large non-stick pan over medium heat. Press ⅓ cup of the corn mixture into a cake about ½ -inch thick. I used a ring mold to make it easier.
  4. Working in batches, fry the cakes until golden, about 4 to 5 minutes per side. Add more oil to the pan if needed. Set cooked cakes on parchment and keep warm while you cook the remaining cakes.
  5. To serve, place cakes on plate and top with some of the meat.
  6. Top with remaining toppings according to your taste and serve immediately.
Recipe by white plate blank slate at https://whiteplateblankslate.com/mexican-corn-cakes-barbacoa/