There is a little Mexican restaurant that Don and I go to whenever we go to see his mom. It is a tiny place, maybe with 10 booths, all brightly colored and decorated. What I love about it, it has the best food. Oh, it is so good. Since it is about 45 minutes from our house, we don’t get to go there as often as we would like.
Every time we go, I always get their empanadas but I also try to get something new. I am slowly working my way through their menu. On one of my last trips, I finally trip tamales. Don and I split one, and then ordered 2 more.
This tamale recipe is similar to the restaurants but it isn’t a traditional tamale. It is easier to make at home and my family seems to like it better.
Tamale Cakes with Avocado Cream Sauce
Avocado cream sauce
2 large ripe avocados
1 C greek yogurt
1 lime, juiced
2 C frozen corn
1 C sweet cream butter, softened
3 1/2 tbsp sugar
1/4 tsp salt
1 C corn flour, masa harina
4 tbsp flour
First make the avocado cream sauce:
Peel the avocado and remove the pit
Add the flesh into a food processor or blender
Add in the yogurt and lime
Puree until smooth.
When the sauce is done, place it in the refrigerator while making the tamales.
Preheat oven to 400
Puree 1 C of corn in a food processor
Combine butter, sugar and salt with the corn
Blend with an electric mixture until smooth
Add the masa and the flour and blend well
Mix in the remaining corn
Measure 1/2 C portion into 3 inch patties
Arrange patties onto a cookie sheet and bake 25/30 minutes
Flip the patties and bake 5-7 minutes longer
Pull out of oven and set aside to cool down,
Place onto a plate and drizzle the avocado sauce and top with chopped tomatoes and diced avocado.