Corn Torte with Red and Green Chile Sauce

Recipe courtesy of Cafe Pasqual's
Show: Chuck's Eat the Street Episode: Santa Fe Spice Up
TOTAL TIME: 2 hr 5 min
Prep: 1 hr 20 min
Inactive Prep: --
Cook: 45 min
YIELD: 6 servings
LEVEL: Intermediate


  • 5 large eggs, separated
  • 3/4 cup all-purpose flour
  • 3/4 cup rice flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
    • 2 ounces dried green chiles, rehydrated for 30 minutes in 4 cups boiling water, peeled, sliced into 1/4-inch strips and roughly chopped, water reserved
    • 2 teaspoons dried Mexican oregano or marjoram leaves, crumbled
    • 1 1/2 teaspoons kosher salt
    • 6 cloves garlic, 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 chiles, stemmed and seeded
      • 8 ancho chiles, stemmed and seeded
      • 4 chiles de arbol, stemmed
      • 2 cloves garlic, peeled
      • 1/2 white onion, peeled and coarsely chopped
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      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.


      This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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