Salvadoran yuca and loroco wrapped cakes with cheese, roasted tomato cream, and pickled cucumber

Instructions

1. 1

   1. Wash the banana leaves and pass them for a few seconds over a hot skillet or directly over a flame to soften them. Set aside.

2. 2

   2. Cook the cassava in a pot of boiling water until very tender, 20 to 25 minutes. Drain, remove any tough inner fibers, and mash while still hot until smooth.

3. 3

   3. Mix the cassava purée with the corn masa, chopped loroco, melted butter, 1 teaspoon salt, and 1/4 teaspoon pepper. Knead until you have a soft, shapeable dough.

4. 4

   4. Preheat the oven to 425°F / 220°C. Place the tomatoes, onion, and 2 garlic cloves on a tray, add 1 tablespoon oil, and roast for 20 to 25 minutes until the tomatoes are browned in spots.

5. 5

   5. Blend the roasted tomatoes, roasted onion, roasted 2 garlic cloves, cream, oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper until smooth and creamy. Transfer to a small saucepan and cook over low heat for 5 minutes, stirring, until slightly thickened.

6. 6

   6. In a bowl, combine the cucumber with the white vinegar, water, sugar, the remaining garlic clove finely grated, and the remaining 1/4 teaspoon salt. Let it sit while you finish the recipe.

7. 7

   7. Divide the dough into 6 portions. On each banana leaf, place one portion of dough and flatten it into an oval. Add cubes of fresh cheese in the center and cover with a little more dough if needed to enclose the filling.

8. 8

   8. Wrap each portion securely in the banana leaf. Place the wrapped cakes in a steamer and steam for 18 to 20 minutes, until firm and hot in the center.

9. 9

   9. Heat the remaining tablespoon of oil in a small skillet and, if desired, lightly brush the outside of the wrapped cakes as they come out of the steamer for shine.

10. 10

    10. Serve the wrapped cakes hot, partially opened on the leaf, with the roasted tomato cream spooned over or on the side, and the pickled cucumber alongside.