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Chorizo and Corn Pudding
Ingredients Procedure

½ lb. chorizo, removed from casing
2 cups corn
¼ lb. manchego cheese, grated
1 cup sour cream
1 poblano pepper, diced
1 yellow onion (or salad onion), diced
1 Tbs. garlic
1 stick melted butter
1 tsp. cumin
1 Tbs. melted butter
2 eggs
½ cup masa harina
1 pint grape tomatoes
1 tsp. marjoram
¼ tsp. baking powder
2 Tbs. olive oil
salt and pepper






Add tomatoes, onion, garlic, poblano and chipotle pepper to a sauce pot. Add a pinch of salt and pepper and enough water to just cover. Simmer until the vegetable are tender, about 25 minutes, drain water out. Cut a small piece of the chipotle and discard the rest. Add mixture to a blender with 1 cup cilantro. Blend and adjust seasoning. Heat 1 ½ Tbs. oil in a sauce pot over medium heat. Add sauce and simmer for 10 minutes. Put chips in a large mixing bowl. Add enough sauce to coat.

Preheat oven to 350ºF. Heat 2 Tbs. olive oil in a large non stick pan over medium heat. Add eggs. As they start to cook around the edges,pull away from pan. After 2 minutes, add sauce and chip mixture and mix in. Place pan in the oven and bake until center is set, about 5 minutes. Divide onto plates. Garnish with sour cream, cheese, and cilantro.

Preheat oven to 350º F. Heat oil in a large sautè pan over medium-high heat. Add chorizo and cook until golden brown. Remove and set aside. Add onion and cook until golden brown. Add poblano and cook for 5 minutes. Add garlic and cumin and cook for 1 minute. Season with salt and pepper. Add to chorizo and let cool. Coat a baking dish with 1 Tbs. butter. Put remaining butter, sour cream, eggs, half of the corn, and baking powder to a food processor. Pulse until smooth. Pour into a bowl. Whisk in masa harina and stir in remaining corn, cheese, and chorizo mixture. Season with salt and pepper. Pour in baking dish. Bake until golden brown (about 25 to 30 minutes). Serve with tomato sauce.

Tomato Sauce
Meanwhile, add 1 Tbs. olive oil to the reserved sauté pan. Add garlic and lightly brown. Add tomatoes and cook until tomatoes melt and form a sauce, about 10-13 minutes. Add marjoram, salt and pepper. Cut pudding into squares. Put on plates, put a spoonful of tomatoes on top. Great with a salad or as an appetizer, entrée or side dish.

Serves 6-8 4-6
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