Salvadoran Corn and Loroco Turnovers with White Bean Cream and Lime-Pickled Red Onion

Instructions

1. 1

   1. In a bowl, combine the red onion with the lime juice, dried oregano, and 2 g (1/3 tsp) of the salt. Massage lightly with your hands and let it rest for 20 minutes to pickle while you prepare the rest.

2. 2

   2. In another bowl, combine the nixtamalized corn masa with 4 g (2/3 tsp) of salt, the chopped fresh loroco, and the warm water little by little. Knead for 3 to 4 minutes until you get a soft dough that is moist but not sticky. Add a bit more water if needed.

3. 3

   3. Mix the crumbled fresh cheese with 10 g (about 2 tsp) of the drained pickled red onion to create a more aromatic filling. Set aside.

4. 4

   4. Place the cooked white beans, Salvadoran cream or sour cream, garlic, and 15 ml (1 tbsp) of water in a blender or food processor. Blend until smooth and thick. If it is too dense, add the remaining water gradually. Taste and adjust with an extra pinch of salt if needed.

5. 5

   5. Divide the dough into 8 equal portions. Shape into balls, then flatten them between plastic or wax paper into discs about 10 cm (4 in) wide.

6. 6

   6. Place a portion of the cheese and onion filling in the center of each disc. Fold into half moons and seal the edges well by pressing with your fingers so they do not open while cooking.

7. 7

   7. Heat a large skillet over medium heat for 2 minutes. Add the vegetable oil and let it reach about 350 °F / 175 °C for shallow frying.

8. 8

   8. Cook the turnovers in batches for 3 to 4 minutes per side, until golden and lightly crisp. Transfer to a plate lined with paper towels.

9. 9

   9. If you want to serve the bean cream warm, place it in a small saucepan and heat it over low heat for 2 to 3 minutes without letting it boil; it should only become warm, around 160 °F / 70 °C.

10. 10

    10. Serve the hot turnovers over a layer of white bean cream and finish with the lime-pickled red onion on top or on the side.