Salvadoran squash and loroco bites with quesillo center, red bean cream, and roasted tomato chirmol

Instructions

1. 1

   1. Place the grated squash in a clean towel and squeeze out as much liquid as possible. Transfer it to a bowl and mix with the loroco, corn masa dough, egg, half of the chopped onion, half of the garlic, 1 teaspoon salt, and 1/4 teaspoon pepper until you have a moldable mixture.

2. 2

   2. Divide the mixture into 8 portions. Place a cube or small mound of quesillo in the center of each portion and seal well, shaping into round or slightly oval bites. If the mixture sticks, lightly moisten your hands with water.

3. 3

   3. Heat the oven to 400 °F / 200 °C. Place the tomatoes and green chile on a baking tray or oven-safe griddle and roast for 15 to 18 minutes, turning halfway through, until softened and charred in spots. Remove and let cool slightly.

4. 4

   4. While the vegetables roast, heat 1 tablespoon oil in a saucepan over medium heat. Add the remaining onion and garlic and sauté for 2 to 3 minutes until softened.

5. 5

   5. Add the cooked red beans, water, cumin, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook for 5 minutes over medium heat, then blend or mash until smooth and creamy. Return to the heat, stir in the Salvadoran cream, and cook 2 minutes more. Adjust salt if needed and keep warm.

6. 6

   6. Partially peel the roasted tomatoes if you want a finer texture, then chop them and mix with the chopped roasted green chile, cilantro, lime juice, and a pinch of salt to make the chirmol. Set aside.

7. 7

   7. Heat the remaining oil in a wide skillet over medium heat. Fry the squash and loroco bites for 3 to 4 minutes per side until golden and cooked through. For more even cooking, after browning you can finish them for 5 minutes in the oven at 375 °F / 190 °C.

8. 8

   8. To serve, spread a layer of red bean cream on each plate, place 2 bites on top per serving, and finish with a generous spoonful of roasted tomato chirmol. Serve hot.