Taos Salmon Chalupas ( Salmon Corn Cakes) - cooking recipe

Ingredients

1 cup cornmeal
1 cup water, boiling
1 teaspoon salt
1 egg, well beaten
8 ounces salmon, drained
1/2 cup grated cheese (American, Cheddar or Monterrey Jack)
15 ounces enchilada sauce (or Gebhardt's Chili Gravy)
1 onion, peeled and sliced into rings
lard or other fat, for frying

Preparation

Mix corn meal, water and salt together.
Cook until slightly thickened.
Cool and add the egg and salmon; form into patties for frying.
Fry in hot fat.
When brown on both sides, sprinkle a tablespoon of grated cheese on each patty and serve with sauce and onion slices.