| 1 |
Place anchos in small saucepan and cover with water. Bring to boil, remove from heat, cover, and let stand 10 minutes. Drain. When cool enough to handle, remove skin, stems, and seeds, then finely dice. Set aside. |
| 2 |
In bowl, combine flour, cornmeal, baking powder, salt, and oregano. In separate bowl, mix milk with melted butter and egg. Stir into flour mixture. Fold in corn and anchos. |
| 3 |
Ladle batter onto hot, lightly oiled griddle to make 3-inch cakes. Cook over medium-high heat 2 minutes per side or until golden. Transfer to plate and keep warm. Repeat with remaining batter. Serve warm with sour cream and Tomatillo Salsa de Arbol. |
|
|
|
|