Salvadoran FoodTender corn cake with loroco, red bean cream, and roasted tomato sauce
An original Salvadoran recipe featuring a soft baked tender corn base with loroco and quesillo, served over a silky red bean cream and finished with roasted tomato sauce and fresh herbs. It captures traditional flavors of El Salvador in a distinctive homemade presentation.
Ingredients
- 500 g fresh tender corn kernels (desgranados)
- 120 g corn flour (dough harina or harina of maíz nixtamalizado)
- 180 g Salvadoran quesillo cheese (desmenuzado)
- 60 g loroco buds (chopped)
- 120 ml Salvadoran cream (divided)
- 2 units eggs (batidos)
- 120 g white onion (chopped, divided)
- 9 g garlic (chopped, divided)
- 30 ml vegetable oil (divided)
- 8 g salt (or to taste, divided)
- 2 g black pepper (divided)
- 400 g cooked red beans (escurridos si usan lata)
- 240 ml vegetable broth (for the cream of frijol)
- 1 g ground cumin
- 450 g ripe tomatoes (partidos a the mitad)
- 50 g green chili pepper (without semillas if desired menos picante)
- 15 ml apple cider vinegar
- 4 g sugar
- 10 g fresh cilantro (chopped)
- 5 g mint leaves (chopped finely)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 375°F / 190°C. Lightly grease a medium square or round baking dish with 1 teaspoon of the vegetable oil.
- 2
In a skillet over medium heat, warm 1 tablespoon of the vegetable oil. Sauté half of the onion and half of the garlic for 3 to 4 minutes until softened. Add the loroco and cook 2 minutes more. Remove from the heat and let cool for 5 minutes.
- 3
Blend the fresh tender corn kernels with the eggs and 1/4 cup of the Salvadoran cream until thick but still slightly textured. Transfer the mixture to a large bowl.
- 4
Add the corn flour, Salvadoran quesillo cheese, loroco mixture, 1 teaspoon salt, and 1/4 teaspoon black pepper to the corn mixture. Mix well until combined.
- 5
Pour the batter into the greased baking dish and bake at 375°F / 190°C for 25 to 30 minutes, or until the center is set and the top is lightly golden. Let rest for 10 minutes before slicing.
- 6
While the cake bakes, make the bean cream. In a saucepan over medium heat, warm the remaining teaspoon of vegetable oil and sauté the rest of the onion and garlic for 3 minutes. Add the cooked red beans, vegetable broth, ground cumin, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Cook for 8 minutes.
- 7
Blend the bean mixture with the remaining 1/4 cup Salvadoran cream until smooth. Return it to the saucepan and cook over low heat for 2 more minutes, stirring, until slightly thickened. Keep warm.
- 8
For the sauce, place the ripe tomatoes and green chili pepper on a tray. Roast them in the oven at 425°F / 220°C for 12 to 15 minutes, or until browned in spots. You can also do this after removing the cake by increasing the oven temperature.
- 9
Blend the roasted tomatoes, green chili, apple cider vinegar, sugar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Cook the sauce in a small skillet over medium heat for 5 minutes to concentrate the flavor.
- 10
Mix the fresh cilantro with the mint leaves.
- 11
To serve, spread a layer of bean cream on each plate, place a slice of the tender corn and loroco cake on top, and finish with the roasted tomato sauce. Sprinkle the cilantro and mint mixture over the top.
- 12
Serve hot. If desired, let the sauce rest for 2 minutes before using so the flavors settle.
Chef tips
For a more rustic texture, blend only half of the corn and leave the rest whole. If the cake seems very moist when it comes out of the oven, let it rest a few extra minutes before slicing.
Substitutions
You can use low-moisture mozzarella if Salvadoran quesillo is unavailable. If you do not have fresh loroco, use well-drained frozen loroco. Salvadoran cream can be replaced with mild sour cream.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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