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

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the tomatoes on a tray, add 1 tablespoon olive oil, a pinch of salt, and half of the merken. Roast for 20 minutes, until soft and lightly browned.

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   2. While the tomatoes roast, cook half of the potatoes in salted water for 15 to 18 minutes, until tender. Drain and mash them into a firm puree.

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   3. Grate the other half of the raw potatoes on the fine side of a grater. Squeeze them in a clean towel to remove excess liquid, then combine the grated potatoes with the mashed cooked potatoes in a large bowl.

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   4. Cook the corn in a dry skillet over medium heat for 4 to 5 minutes, stirring, until it loses some moisture and smells sweet and lightly toasted. Let cool for 2 minutes.

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   5. Add the corn, chanco cheese, fine cornmeal, melted butter, beaten egg, 1 teaspoon salt, and the remaining half of the merken to the bowl with the potatoes. Mix well until you have a moist but shapeable dough.

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   6. Shape the mixture into 8 thick milcao-style cakes, pressing firmly with your hands so they hold together during cooking.

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   7. Heat the vegetable oil in a large skillet over medium heat. Brown the milcaos for 4 to 5 minutes per side, until they develop an even deep golden crust.

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   8. Transfer the browned milcaos to a baking tray and finish them in the oven at 190 °C / 375 °F for 8 minutes so they cook through and the cheese melts.

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   9. For the warm pebre, chop the roasted tomatoes and mix them with the red onion, garlic, cilantro, green chili, apple cider vinegar, the remaining tablespoon of olive oil, dried oregano, and the rest of the salt. Stir and let stand for 5 minutes so the flavors blend.

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    10. Serve 2 milcaos per portion with a generous spoonful of warm pebre on top or on the side. If you like, finish with an extra pinch of merken just before serving.