Topocho and Corn Pancakes with Creamy Black Beans and Seared Cheese

Instructions

1. 1

   1. In a medium skillet, heat 1 tablespoon vegetable oil over medium heat. Add half of the onion, half of the sweet pepper, and half of the garlic. Sauté for 4 to 5 minutes until fragrant and softened.

2. 2

   2. Stir in the cooked black beans, 120 ml (1/2 cup) of their cooking liquid or water, half of the cumin, the grated panela, 1/2 teaspoon salt, and a pinch of black pepper. Cook over medium heat for 8 to 10 minutes, lightly mashing some of the beans to create a creamy texture. Turn off the heat and add half of the chopped cilantro. Keep warm.

3. 3

   3. In a large bowl, mash the peeled ripe topocho into a smooth puree. Add the sweet corn kernels, pre-cooked cornmeal, egg, milk, melted butter, the remaining onion, the remaining sweet pepper, the remaining garlic, the remaining cumin, 3/4 teaspoon salt, and the remaining black pepper. Mix well until a thick but spoonable batter forms.

4. 4

   4. Let the mixture rest for 5 minutes so the cornmeal can absorb some moisture. If it seems too loose, stir again; it should be thick enough to drop by spoonfuls into the skillet without spreading too much.

5. 5

   5. Heat a large nonstick skillet or griddle over medium heat. If you want to keep the first pancakes warm, preheat the oven to 93 °C / 200 °F.

6. 6

   6. Add 1 tablespoon vegetable oil to the skillet. Spoon in portions of the batter, about 1/4 cup each, and gently flatten them into small pancakes. Cook for 3 to 4 minutes per side until golden outside and cooked through. Repeat with the remaining batter, adding more oil as needed. Hold warm in the oven at 93 °C / 200 °F if needed.

7. 7

   7. In another clean skillet, heat the remaining tablespoon of oil over medium heat. Sear the slices of semi-firm white cheese for 1 to 2 minutes per side, until golden on the surface but not fully melted.

8. 8

   8. Combine the remaining fresh cilantro with the lime juice. Serve the topocho and corn pancakes topped with the creamy black beans, the seared cheese on top, and the cilantro-lime mixture as a fresh finish.

9. 9

   9. Serve immediately while the pancakes still have crisp edges and a tender center.