Salvadoran corn and squash chilaquitas with loroco, panela cream, and roasted tomatillo chirmol

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Place the tomatillos, tomato, and green chili on a tray; add 1 tablespoon vegetable oil, half of the garlic, 1/4 teaspoon salt, and a pinch of pepper. Roast for 15 minutes, or until the vegetables are soft and lightly charred.

2. 2

   While the vegetables roast, make the dough. In a bowl, combine the fresh corn masa with the grated tender squash, chopped loroco, half of the white onion, the remaining garlic, 1 teaspoon salt, and 1/4 teaspoon pepper. Mix well until you have a moist but shapeable dough.

3. 3

   Divide the mixture into 8 portions and shape into disks about 8 cm / 3 inches wide and 1 cm / 1/2 inch thick. If the dough sticks, lightly moisten your hands.

4. 4

   For the panela cream, blend or vigorously mix the crumbled panela cheese, Salvadoran cream or sour cream, milk, and a pinch of salt until smooth and thick. Set aside.

5. 5

   Remove the roasted tomatillos, tomato, and green chili from the oven. Finely chop or lightly mash them. Mix with the remaining white onion, dried oregano, lime juice, fresh cilantro, a pinch of salt, and 1 tablespoon vegetable oil to make the roasted tomatillo chirmol.

6. 6

   Heat a griddle or large skillet over medium heat, about 350°F / 175°C surface temperature. Add the remaining vegetable oil and cook the chilaquitas in batches for 4 to 5 minutes per side, until golden, cooked through, and lightly crisp outside.

7. 7

   Serve the chilaquitas hot with a generous spoonful of panela cream on top or on the side, and finish with the roasted tomatillo chirmol. Adjust salt and pepper to taste before serving.