Salvadoran chayote and corn croquettes with cuajada center, roasted tomatillo sauce, and oregano pickled red onion

Instructions

1. 1

   1. Place the chayote in a pot with enough water and a pinch of the salt. Cook for 12 to 15 minutes until tender. Drain very well and mash into a rustic puree. Let it cool for 10 minutes so excess steam escapes.

2. 2

   2. Meanwhile, make the oregano pickled red onion: combine the red onion with the white vinegar, water, dried oregano, 1 g salt, and a pinch of black pepper. Massage lightly and let stand for at least 20 minutes.

3. 3

   3. For the sauce, heat a skillet or griddle over medium-high heat. Roast the tomatillos, garlic, green chile, and half of the white onion with 15 ml (1 tbsp) oil for 8 to 10 minutes, turning, until lightly charred and the tomatillos are soft.

4. 4

   4. Blend the roasted tomatillos, garlic, green chile, roasted white onion, 60 ml (1/4 cup) water if needed, 2 g salt, and a pinch of black pepper until you have a thick but pourable sauce. Set aside.

5. 5

   5. In a large bowl, mix the chayote puree with the cooked corn kernels, the remaining half of the chopped white onion, cilantro, mint, 60 g crumbled cuajada, egg, corn flour, 3 g salt, a pinch of black pepper, and 15 ml (1 tbsp) oil. Mix until a soft dough forms that can be shaped. If it feels too wet, let it rest for 5 minutes.

6. 6

   6. Cut the remaining 120 g cuajada into 8 even cubes. Take a portion of the chayote and corn mixture, flatten it in your palm, place one cube of cuajada in the center, and close it into an oval croquette. Repeat to make 8 croquettes.

7. 7

   7. Heat 60 ml (4 tbsp) oil in a wide skillet over medium heat. Once hot, fry the croquettes for 3 to 4 minutes per side until golden and firm. You may also finish them in a preheated oven at 200°C / 400°F for 8 minutes after searing if you want a lighter texture. Drain on paper towels.

8. 8

   8. Reheat the tomatillo sauce for 2 to 3 minutes over low heat until slightly thickened. Taste and adjust with the remaining salt if needed.

9. 9

   9. Serve the croquettes hot over a layer of roasted tomatillo sauce and finish with the oregano pickled red onion on top or on the side.