Salvadoran corn and squash patties with quesillo center and green tomato chirmol

Instructions

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   1. On a griddle or dry skillet, roast the green tomatoes and half of the onion reserved for the chirmol over medium heat for 8 to 10 minutes, turning them until softened and lightly charred. If you prefer the oven, roast them at 400 °F / 200 °C for 12 to 15 minutes.

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   2. Finely chop the roasted green tomatoes and roasted onion, then combine them in a bowl with the green chili, half of the cilantro, the lime juice, and a pinch of salt. Set the chirmol aside so the flavors can meld.

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   3. Place the grated squash in a skillet with 1 tablespoon of vegetable oil and cook over medium heat for 5 minutes to evaporate some of its moisture. Add the remaining onion and cook 2 minutes more. Let cool slightly.

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   4. In a large bowl, mix the fresh corn masa with the cooked squash mixture, egg, remaining cilantro, remaining salt, black pepper, and ground cumin until you get a uniform, moldable dough.

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   5. Divide the dough into 8 equal portions. Take one portion, flatten it in your hand, place one cube of quesillo in the center, and close it to form an oval patty. Repeat with the remaining dough and quesillo.

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   6. Heat the remaining vegetable oil in a large skillet over medium heat. Cook the patties for 4 to 5 minutes per side until firm, fully cooked, and golden on the outside. If you want to keep them warm, place them on a tray at 200 °F / 95 °C while finishing the batch.

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   7. Serve the patties hot with the green tomato chirmol spooned over the top or on the side.