Salvadoran corn and nightshade leaf molotitos with quesillo, red bean cream, and griddled onion

Instructions

1. 1

   1. In a large skillet, heat 15 ml (1 tbsp) vegetable oil over medium heat. Add half of the chopped white onion and the garlic; sauté for 2 to 3 minutes until fragrant.

2. 2

   2. Add the chopped nightshade leaves and the green chili. Cook for 3 to 4 minutes, stirring, until the leaves soften and reduce in volume. Season with 3 g (1/2 tsp) salt and a little black pepper. Remove from the heat and let cool slightly.

3. 3

   3. Mix the sautéed leaves with the shredded Salvadoran quesillo. Set this filling aside.

4. 4

   4. Place the cooked red beans in a blender with the Salvadoran cream, 120 ml (1/2 cup) of the vegetable broth or water, 2 g (1/4 tsp) salt, and a little black pepper. Blend until smooth and thick.

5. 5

   5. Heat another skillet or a small saucepan over medium heat with 5 ml (1 tsp) vegetable oil. Pour in the bean cream and cook for 4 to 5 minutes, stirring constantly. If it is too thick, add the remaining broth or water little by little. Adjust salt and keep warm.

6. 6

   6. Mix the fresh corn masa with 3 g (1/2 tsp) salt, the fresh cilantro, and 30 ml (2 tbsp) water if the masa feels dry. Knead briefly until smooth and workable.

7. 7

   7. Divide the masa into 8 equal portions. Shape each portion into a ball, flatten it in your palm, place a spoonful of the nightshade leaf and quesillo filling in the center, and seal well. Shape into small ovals, like little molotitos.

8. 8

   8. Heat a griddle, flat top, or large skillet over medium heat. If you want to keep them warm, preheat the oven to 200 °F / 95 °C.

9. 9

   9. Lightly grease the griddle with the remaining 10 ml (2 tsp) vegetable oil. Cook the molotitos for 4 to 5 minutes per side, until golden outside and hot inside. If needed, transfer them to the oven at 200 °F / 95 °C for 5 minutes to keep warm while finishing the rest.

10. 10

    10. On the same griddle, cook the thick white onion slices for 3 to 4 minutes, turning once or twice, until they have golden, lightly smoky edges.

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    11. To serve, spread a layer of red bean cream on each plate. Place 2 molotitos on top per serving and finish with the griddled onion. Serve immediately.