Salvadoran sweet corn and chipilín tamalitos with red bean alguashte cream

Instructions

1. 1

   1. If using corn husks, soak them in hot water for 20 minutes until pliable; if using parchment, cut it into rectangles. Drain and set aside.

2. 2

   2. Place the corn kernels in a blender or food processor with the cream, melted butter, sugar, and 3 g (1/2 tsp) of the salt. Blend until thick with a little texture remaining.

3. 3

   3. Transfer the corn mixture to a bowl and add the masa harina and baking powder. Mix well, then add the chipilín leaves chopped into large pieces. Stir until the batter is evenly combined.

4. 4

   4. Divide the batter among the husks or parchment pieces, making 8 small tamalitos. Fold each one tightly so the mixture stays enclosed during cooking.

5. 5

   5. Arrange the tamalitos in a steamer over boiling water. Steam, covered, over medium heat for 35 minutes, keeping a gentle boil. Steam temperature will be about 212°F/100°C.

6. 6

   6. While they cook, heat 1 tbsp oil in a saucepan over medium heat. Sauté half of the onion and the garlic for 3 to 4 minutes until soft and fragrant.

7. 7

   7. Add the cooked red beans, water or bean broth, the remaining salt, and the alguashte. Cook over medium-low heat for 8 minutes, stirring so the alguashte thickens the mixture.

8. 8

   8. Blend the bean mixture until smooth and creamy. Add a little more hot water if needed. Return the cream to the saucepan and keep warm over low heat.

9. 9

   9. In a small skillet, heat the remaining 1 tbsp oil and cook the rest of the onion for 4 to 5 minutes until lightly golden. Set aside for serving.

10. 10

    10. Check the tamalitos: when you open one, the batter should be set and fully cooked, with no raw center. If needed, steam 5 minutes longer.

11. 11

    11. Serve two tamalitos per portion over a bed of warm red bean alguashte cream. Finish with the golden onion, chopped cilantro, an extra pinch of alguashte, and grated hard cheese if desired.