Salvadoran corn and chipilín chilaquitas with white bean cream and grated hard cheese

Instructions

1. 1

   1. In a bowl, combine the masa harina with 4 g salt, the chopped chipilín, and the warm water. Knead for 2 to 3 minutes until you have a soft, workable dough. If it feels dry, add a little more water; if too wet, add a bit more masa harina.

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   2. Divide the dough into 8 equal portions and shape them into small disks about 3 inches wide and 0.4 inch thick. Keep them covered with a clean towel while you prepare the rest.

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   3. For the white bean cream, heat 15 ml (1 tbsp) vegetable oil in a skillet over medium heat. Add the garlic and half of the onion. Cook for 3 to 4 minutes until the onion is soft, making sure the garlic does not burn.

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   4. Add the cooked white beans, 2 g salt, black pepper, and 60 ml (0.25 cup) water or a little bean cooking liquid. Cook for 4 minutes, then blend or mash until smooth and thick. Return the mixture to the skillet, stir in the Salvadoran cream, and cook for 2 more minutes over low heat. Keep warm.

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   5. In another skillet or griddle preheated over medium heat, about 350 °F / 175 °C surface temperature, brush in 15 ml (1 tbsp) vegetable oil. Cook the chilaquitas for 4 to 5 minutes per side, until they are spotty golden and cooked through.

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   6. In the same skillet, add the remaining onion and sauté it for 2 to 3 minutes with the residual heat until just tender and lightly golden.

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   7. To serve, spread a layer of white bean cream on each plate. Place 2 chilaquitas on top per serving, add the sautéed onion, grated hard cheese, and finish with the fresh lime juice.

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   8. Serve immediately while the chilaquitas are still hot and the cheese begins to soften over the bean cream.