Currently in the Co-op we have some BEAUTIFUL tomatillos from Comanche Creek Farms.  A couple days ago I decided to utilize a recipe from a blog post I did last year on salsa verde.  Then I needed something to do with the salsa.  That need led to this recipe.  The masa cakes turned out a bit like sopes or papusas (both things I love).  Topped with some fresh, summer tomatoes and salsa verde, this dish was quick, easy, and delicious!

Ingredients

2 eggs (i used st. john)

2 tbs butter

1 1/2 cup coconut milk (I know it's a little strange but it's the milk I had and I think it actually added a really, really nice flavor.  However, you could use any milk of your choosing)

1 1/2 cup masa harina

1 cup flour (You can replace with any gluten-free baking mix)

1 tsp salt

1/2 tsp baking soda

1 ear of corn (we've got it fresh right now!)

6oz goat cheese (I used Sierra Nevada Creamery's Traditional Bella Capra, but this can be replaced with any cheese.  Soft is probably better.)

Olive oil for the skillet

Preparation

I started by mixing all my dry ingredients in one bowl and wet in another.  Cut off the kernels from your ear of corn and add them to the wet.  Mix the two bowls together.

Take a handful of the mixture and press it with your fingers to create a bowl shape.  Stuff the bowl with cheese and close the lip of the dough bowl over.  Press the ball into an oval shape.  The dough is going to want to stick to your hands so periodically dust your hands with masa flour to keep this from happening.

Heat roughly 1 tbs of olive oil on medium heat in a skillet.  When the oil is ready place your masa patties into the skillet.  When browned, flip to the other side.

I topped my masa cakes with salsa verde, heirloom tomato, and a little bit of the leftover goat cheese crumbles.