Salvadoran purple corn bites with black beans, fresh cheese, and warm cashew apple sauce

Instructions

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   1. In a medium skillet, heat 1 tablespoon vegetable oil over medium heat. Add half of the chopped white onion and the garlic; cook for 2 to 3 minutes until fragrant.

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   2. Add the cooked black beans, ground cumin, 1/2 teaspoon salt, and black pepper. Lightly mash the beans with a spoon and cook for 4 minutes until thickened. Remove from the heat and let cool.

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   3. In a bowl, mix the purple corn masa with the mashed ripe plantain, the remaining salt, and the warm water little by little until a soft, moist, workable dough forms. Add a few extra spoonfuls of water if needed.

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   4. Divide the dough into 8 equal portions. Shape each into a ball, make an indentation in the center, and fill with 1 tablespoon of beans and a little fresh cheese. Seal well and gently flatten into thick bites about 3 inches wide.

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   5. Heat a large skillet or griddle over medium heat and lightly grease with a little oil. Cook the bites for 4 to 5 minutes per side until golden and firm. Keep warm.

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   6. For the sauce, in the same skillet heat the remaining tablespoon of oil. Add the remaining onion and the red sweet pepper; cook for 3 minutes. Add the tomato and chopped cashew apple pulp, then stir in the sugar and cook for 5 minutes, stirring, until juicy and slightly thickened.

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   7. Turn off the heat and stir the lime juice and fresh cilantro into the sauce. Adjust salt if needed.

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   8. If you want to keep the bites warm before serving, place them on an oven-safe tray at 93 °C / 200 °F for 5 minutes.

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   9. Serve the bites hot with the warm cashew apple sauce spooned over or on the side.