Corn and chipilín dumplings stuffed with quesillo and charred tomato sauce

Instructions

1. 1

   1. Make the sauce: heat a griddle, skillet, or flat pan over medium-high heat, about 400°F / 200°C on an electric surface. Roast the tomatoes, onion, green chile, and garlic for 12 to 15 minutes, turning them, until they are charred in spots and softened.

2. 2

   2. Place the tomatoes, onion, green chile, garlic, 60 ml (1/4 cup) of the warm water, 3 g (1/2 tsp) of the salt, and the ground cumin in a blender. Blend until you have a rustic but smooth sauce.

3. 3

   3. Heat 5 ml (1 tsp) of the vegetable oil in a saucepan over medium heat. Pour in the blended sauce and cook for 8 to 10 minutes, stirring occasionally, until slightly thickened. Turn off the heat and stir in the chopped fresh cilantro.

4. 4

   4. In a large bowl, mix the fresh corn masa with the chopped fresh chipilín, the remaining 10 ml (2 tsp) vegetable oil, the remaining 3 g (1/2 tsp) salt, and the remaining 60 ml (1/4 cup) warm water. Knead for 2 to 3 minutes until the dough is soft, moist, and easy to shape.

5. 5

   5. Divide the dough into 8 equal portions. Take one portion, make a cavity with wet hands, place one portion of quesillo in the center, and seal it well. Shape into an oval dumpling. Repeat with the remaining dough and quesillo.

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   6. Set up a pot with a steamer and boiling water over medium heat, about 212°F / 100°C. Place the dumplings on steamer-safe leaves or on the lightly oiled rack, leaving space between them.

7. 7

   7. Cover the steamer and steam the dumplings for 18 to 20 minutes, until firm on the outside and the quesillo is melted inside.

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   8. Serve 2 dumplings per portion with plenty of warm charred tomato sauce spooned over or on the side.