Thick toasted corn atol with spiced red beans and seared fresh cheese

Instructions

1. 1

   1. In a dry skillet over medium heat, toast the nixtamalized corn flour for 4 to 5 minutes, stirring constantly, until it smells nutty and turns slightly more golden. Remove from the heat and set aside.

2. 2

   2. In a medium pot, gradually whisk the toasted corn flour into 900 ml (3 3/4 cups) water to prevent lumps. Add 4 g (about 3/4 tsp) salt and cook over medium-low heat for 12 to 15 minutes, stirring often, until you have a thick, smooth atol. Keep warm over very low heat.

3. 3

   3. While the atol cooks, heat 15 ml (1 tbsp) vegetable oil in a skillet over medium heat. Add half of the white onion, half of the garlic, and the green pepper. Sauté for 3 minutes until softened.

4. 4

   4. Stir in the ripe tomato, ground cumin, dried oregano, 2 g (about 1/4 tsp) salt, and black pepper. Cook for 5 minutes, lightly crushing the tomato to create a juicy base.

5. 5

   5. Add the cooked red beans with 120 ml (1/2 cup) of their cooking liquid or water. Simmer over medium-low heat for 8 to 10 minutes, stirring occasionally, until the beans are thickened and well seasoned. Taste and adjust with a little more salt if needed.

6. 6

   6. Heat another nonstick skillet over medium heat. Add 5 ml (1 tsp) vegetable oil and sear the slices of Salvadoran fresh cheese for 1 to 2 minutes per side, until heated through with golden edges. If preferred, you can also warm them in a preheated oven at 400°F (200°C) for 6 to 8 minutes on a lightly oiled tray.

7. 7

   7. In a small bowl, combine the fresh cilantro with the remaining white onion, the remaining garlic, 10 ml (2 tsp) vegetable oil, lime juice, and 2 g (about 1/4 tsp) salt. Mix well to make a bright, aromatic topping.

8. 8

   8. To serve, divide the thick toasted corn atol among 4 shallow bowls. Spoon the spiced red beans over the top and add 2 slices of seared fresh cheese to each serving. Finish with the cilantro topping and serve immediately.