Chile Con Limon Corn Cakes & Rojo Sauce with Ibérico Pork Secreto
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Modern American
Servings
4
Prep Time
20 minutes
Cook Time
90 minutes
There's a lot going on with this meal, but Chef Christian's Corn Cakes and Rojo Sauce with Campo Grande Ibérico Pork Secreto recipes are all keepers. "I love to make this in the early hours of the morning with a couple of sunny-side-up eggs. The sweetness of the corn cake with the deep rich zest of the Chile Con Limon Rojo sauce plays so well with the Campo Grande Ibérico Pork Secreto."
Author: Chef Christian Gill
Ingredients
-
2 tablespoon Spiceology Chile Con Limon
-
2 tablespoon Spiceology X Derek Wolf Smoked Garlic Jalapeno Lager
- 4 Ears of Corn
-
½ cup Melted butter
- 1 Can of Creamed Corn
- 1 Box of Jiffy Cornbread mix
-
½ cup white sugar
-
2 tablespoon whole milk
-
2 dried ancho chiles
-
4 dried Pasilla chiles
-
3 shallots, peeled and halved
-
8 whole garlic cloves
-
3 Roma tomatoes, halved
-
1 quart chicken stock
-
1 Campo Grande Ibérico Pork Secreto (or a store-bought Pork Loin)
-
1 cup white onion, diced
-
2 cups Roma tomatoes, diced
- 1 Serrano Chilies (small dice)
- 1/3 cup Cilantro (diced with stems)
- 4 Limes for Lime Juice
Directions
Preheat oven to 350° F.
- Slice corn off the cobs and place in a medium mixing bowl.
- Add creamed corn, milk, sugar, and jiffy mix. Fold together until evenly mixed.
- In a medium square casserole dish, spray with non stick spray and add corn mix.
- Bake on middle rack for 50-60 minutes or until a toothpick comes out clean. Cover 30 minutes into the bake.
In a medium saucepan heat one tbsp of oil over medium-high heat. Add fresh garlic and sauté for one minute. Repeat the sauté step with shallots and tomatoes. After the vegetables start to become fragrant, add 1 quart of chicken stock.
Add Anchos and Pasilla chiles with their seeds and Spiceology Chile Con Limon Blend. Bring to a boil, cover, and simmer for 10 minutes.
- Once the dried chiles have rehydrated, remove the sauce pan from heat and pour into a blender. Puree until smooth. Set aside.
Season the Campo Grande Pork Secreto liberally on both sides with Spiceology Derek Wolf Smoked Garlic Jalapeno Lager Rub. Set aside.
Once corn cake has cooled slightly, heat 1 tbsp of oil in a large cast iron skillet. Spoon ⅓ cup balls of corn cake and flatten. Sear in the cast iron skillet into corn takes on some color and char on both sides. Let them rest on a paper towel-lined plate. Repeat for all corn cakes.
- In the same skillet, melt 2 tbsp of lard. Once lard is hot, add seasoned Secreto and sear 4 min per side. Let Secreto rest for 10 minutes. While it's resting, combine diced tomatoes, white onion, serrano, cilantro, and juice of two limes. Salt pico to taste and mix. Thinly slice Secreto at an angle.
- Serve on corn cakes and rojo sauce with pico de gallo or your fresh salsa of choice.
