Salvadoran Corn and Chipilín Wrapped Cakes with Cheese, Roasted Tomato Sauce, and Red Bean Cream

Instructions

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   1. Preheat the oven to 400 °F / 200 °C. Place the tomatoes, onion, garlic, and green pepper on a tray. Roast for 25 minutes, turning once, until the tomatoes are soft and lightly browned on the edges.

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   2. While the vegetables roast, mix the fresh corn masa, chopped chipilín, crumbled fresh cheese, melted butter, and salt in a bowl. Add the water little by little only if the dough feels too firm; it should be soft and shapeable, not runny.

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   3. Cut the hoja de huerta or banana leaves into medium pieces. Pass them for a few seconds over a low flame or on a hot skillet to soften them and prevent tearing.

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   4. Divide the dough into 12 portions. Place each portion on a leaf, shape it into a small oval packet, and wrap it tightly by folding in the sides. Set aside.

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   5. Arrange the wrapped cakes in a steamer over boiling water. Steam for 25 minutes, or until the dough is firm and easily releases from the leaf.

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   6. For the sauce, peel the roasted garlic and blend it with the roasted tomatoes, roasted onion, roasted green pepper, vegetable oil, and half of the ground cumin. Pour the mixture into a saucepan and cook over medium heat for 8 minutes, stirring occasionally. Adjust salt to taste.

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   7. For the red bean cream, blend the cooked red beans with the Salvadoran cream, the remaining ground cumin, and, if you want a lighter texture, 2 tablespoons of the bean cooking liquid or a little water. Warm in a small saucepan over low heat for 5 minutes without bringing to a hard boil.

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   8. Carefully open the wrapped cakes and serve them hot over a layer of red bean cream. Spoon the roasted tomato sauce over the top and finish with chopped fresh cilantro.

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   9. Serve immediately while the cheese is still soft and the leaf keeps its aroma.