SHREDDED BARBECUE CHICKEN ON TAMALE PANCAKES

SHREDDED BARBECUE CHICKEN ON TAMALE PANCAKES image

Yield 6 servings

Number Of Ingredients 16

4 1/2 cups corn kernels (pref. fresh from about 4 ears)
1 1/2 cups whole milk
1 cup Masa Harina
1 teaspoon salt
1 teaspoon ground black pepper
1 cup finely chopped red bell pepper
3/4 cup chopped green onions
1/4 cup chopped fresh cilantro
1 1/2 tablespoons (or more) butter, room temperature
1/4 teaspoon baking soda
1 tablespoon vegetable oil
1 1/2 cups chopped onions
2 cups shredded cooked chicken
1/2 cup purchased BBQ sauce
avacado salsa (separate recipe)
cilantro cream (separate recipe)

Steps:

Combine corn kernels, whole milk, Masa Harina, salt, and pepper in heavy large saucepan over medium heat; cook until liquid is absorbed and mixture is thick, stirring frequently, about 10 minutes. Remove from heat and let cool slightly. Stir in chopped bell pepper, chopped green onions, and chopped cilantro. Mix 1 tablespoon butter and baking soda in small bowl. Stir butter mixture into batter (batter will be very thick). Cool completely. (Can be prepared ahead - cover and refrigerate). Preheat oven to 250F. Using 1/4 cup pancake batter for each, form about 18 3-inch diameter patties. Melt 1/2 tablespoon butter in heavy large skillet over medium heat. Working in batches, cook patties until golden brown, adding more butter to skillet as needed, about 4 minutes per side. Transfer pancakes to baking sheet and keep warm in oven. Heat oil in heavy large skillet over medium heat. Add onions; sautee 2 minutes. Add chicken and barbecue sauce. Stir until chicken is heated through, about 5 minutes. Place 3 pancakes on each plate. Top with chicken mixture and avacado salsa. Drizzle with cilantro cream.