Tender Corn Tamalitos with Quesillo and Cumin Tomato Sauce

Instructions

1. 1

   1. Soak the dried corn husks in warm water for 20 minutes until pliable. Drain and set aside.

2. 2

   2. Place the tender corn kernels in a blender or food processor with the melted butter, Salvadoran cream, 1 teaspoon of the salt, and the sugar. Blend until you have a thick, slightly textured batter.

3. 3

   3. Cut the Salvadoran quesillo cheese into 12 strips and set aside for the filling.

4. 4

   4. For the sauce, preheat a skillet or griddle over medium-high heat. Roast the tomatoes, half of the onion, and the garlic for 8 to 10 minutes, turning them, until charred in spots and softened. If you prefer to use the oven, roast them at 400°F (200°C) for 20 minutes.

5. 5

   5. Blend the roasted tomatoes, roasted onion, roasted garlic, water, ground cumin, black pepper, and the remaining 1/2 teaspoon salt until smooth.

6. 6

   6. Heat the vegetable oil in a saucepan over medium heat. Finely chop the remaining onion and sauté it for 3 minutes. Add the blended sauce and cook for 10 to 12 minutes, stirring occasionally, until slightly thickened. Keep warm.

7. 7

   7. Take one drained corn husk, place about 3 tablespoons of corn batter in the center, add one strip of quesillo, and cover with 1 more tablespoon of batter. Fold the husk to enclose the filling and repeat with the remaining husks, batter, and quesillo.

8. 8

   8. Place a rack or an extra layer of corn husks in the bottom of a steamer. Add enough hot water without touching the tamalitos and arrange the tamalitos with the opening facing up.

9. 9

   9. Steam over medium heat for 35 minutes, maintaining a gentle simmer. If using an electric steamer, cook at 212°F (100°C). Check the water halfway through and add more hot water if needed.

10. 10

    10. Let the tamalitos rest for 5 minutes before serving. Serve hot with the cumin tomato sauce spooned over the top or on the side.