Northern-Style Corn and Chanco Cheese Milcao with Warm Roasted Tomato and Merkén Salad

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the tomatoes and red onion on a baking tray and toss with 1 tablespoon vegetable oil, dried oregano, half of the garlic, 1 teaspoon merkén, 1/2 teaspoon salt, and a little black pepper. Roast for 20 minutes, until the tomatoes are tender and lightly browned at the edges.

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   2. While the vegetables roast, cook 200 g of the potatoes in salted water for 12 to 15 minutes, until very soft. Drain and mash into a firm puree. Let cool slightly.

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   3. Grate the remaining 500 g raw potatoes using the fine side of a grater. Place them in a clean towel and squeeze very well to remove as much liquid as possible. Transfer the squeezed potatoes to a large bowl.

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   4. In a medium skillet, heat 1 tablespoon vegetable oil over medium heat. Add the corn and the remaining garlic and cook for 4 minutes, stirring, until the corn is fragrant and lightly golden. Let cool for 2 minutes.

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   5. Add the mashed potato, sautéed corn, Chanco cheese, beaten egg, oat flour, melted butter, 1 teaspoon merkén, the remaining salt, and black pepper to the bowl with the grated potato. Mix with your hands or a sturdy spoon until a moist but shapeable dough forms.

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   6. Divide the mixture into 8 portions and shape into thick discs about 8 cm / 3 inches wide. If the mixture sticks, lightly moisten your hands.

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   7. Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium heat. Brown the milcaos in batches, 3 to 4 minutes per side, until an even crust forms.

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   8. Transfer the browned milcaos to a baking tray and finish cooking in the oven at 200 °C / 400 °F for 8 minutes so the center sets and the cheese fully melts.

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   9. Remove the tomatoes and onion from the oven, transfer them to a bowl, and toss with the lemon juice and chopped fresh cilantro. Adjust with salt, black pepper, and an extra pinch of merkén if desired.

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    10. Serve two milcaos per portion with the warm roasted tomato salad on top or on the side. Spoon over any tray juices for extra flavor.