Salvadoran FoodGolden Corn and Chipilín Cakes with White Bean Alguashte Cream
An original recipe inspired by traditional Salvadoran flavors: small corn-and-chipilín masa cakes first steamed in leaves, then griddled until golden, served with a silky white bean alguashte cream, quick-pickled onion, and crumbled fresh cheese.
Ingredients
- 300 g fresh corn masa (for the tamalitos)
- 40 g chopped chipilín leaves (without stalks gruesos)
- 30 g butter (derretida)
- 5 g salt (divided)
- 120 ml warm water (ajustar si the dough está muy firme)
- 2 units banana leaves (pasadas por calor and cut en cuadrados)
- 15 ml vegetable oil (for dorar)
- 250 g cooked white beans (escurridos)
- 180 ml vegetable broth (for the cream)
- 24 g ground toasted pumpkin seed (mezcla of pepitoria ground tradicional)
- 100 g white onion (50 g for the cream and 50 g en plumas for curtido)
- 6 g garlic (chopped)
- 1 g ground cumin (for the cream)
- 30 ml lime juice (for the curtido)
- 4 g sugar (for balancear the curtido)
- 1 g dried oregano (for the curtido)
- 80 g fresh cheese (desmoronado for servir)
- 8 g fresh cilantro (chopped for terminar)
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
1. Make the quick pickle: in a bowl, combine 50 g (3 1/2 oz) white onion sliced into thin strips with the lime juice, sugar, 2 g (1/2 tsp) salt, and dried oregano. Lightly massage with your hands and let it rest for 20 minutes while you continue with the recipe.
- 2
2. In another bowl, mix the fresh corn masa with the chopped chipilín, melted butter, 3 g (1/2 tsp) salt, and warm water. Work the mixture until you get a soft, moist, shapeable dough. Add a few extra spoonfuls of water if needed.
- 3
3. Cut the banana leaves into squares, pass them briefly over heat to soften them, and place portions of dough on each one. Shape 8 small tamalitos, folding the leaves to wrap them well.
- 4
4. Steam the tamalitos for 18 minutes, or until the dough looks set. Keep the steamer water at a gentle simmer. Then remove them and let them rest for 5 minutes before unwrapping.
- 5
5. Meanwhile, make the white bean cream: in a small saucepan, heat half of the vegetable oil over medium heat. Sauté 50 g (1 3/4 oz) chopped white onion and the garlic for 3 to 4 minutes until softened.
- 6
6. Add the cooked white beans, vegetable broth, alguashte, and ground cumin. Cook for 6 to 8 minutes over medium heat, stirring, until everything is well combined and slightly thickened.
- 7
7. Blend the white bean mixture until smooth. Return the cream to the saucepan and cook 2 more minutes over low heat, adjusting with a little water if it becomes too thick. Taste and adjust the salt.
- 8
8. Heat a griddle, flat top, or large skillet over medium heat, about 375°F / 190°C surface temperature. Add the remaining vegetable oil and brown the cooked tamalitos for 2 to 3 minutes per side, until they develop a golden crust.
- 9
9. To serve, spread the white bean alguashte cream onto the plates, place the golden tamalitos on top, and finish with the pickled onion, crumbled fresh cheese, and chopped fresh cilantro.
- 10
10. Serve hot, with extra pickled onion on the side if desired.
Chef tips
If you cannot find fresh chipilín, use frozen chipilín and drain it well. Warm the banana leaves properly so they do not tear when wrapping. The bean cream should be thick yet pourable, like a creamy sauce.
Substitutions
You can replace the butter with more vegetable oil for a dairy-free version, and omit the fresh cheese for serving. If banana leaves are unavailable, you can shape the tamalitos and steam them on parchment paper, though the traditional aroma will be milder.
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 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
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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