Salvadoran tender bean and cheese tamalitos with roasted tomato and mint sauce

Instructions

1. 1

   1. Soak the dried corn husks in warm water for 20 minutes until flexible. Drain and lightly pat dry.

2. 2

   2. In a large bowl, mix the corn masa dough with 240 ml (1 cup) warm water, 15 ml (1 tbsp) vegetable oil, and 4 g (3/4 tsp) salt until smooth, moist, and easy to spread.

3. 3

   3. For the filling, heat a skillet over medium heat, about 160 °C / 320 °F on the cooking surface. Add 15 ml (1 tbsp) vegetable oil and sauté 50 g chopped onion and 1 minced garlic clove for 2 to 3 minutes.

4. 4

   4. Stir in the cooked tender beans, ground cumin, and 2 g (1/4 tsp) salt. Cook for 4 minutes, lightly mashing to make a thick filling. Remove from the heat and let it cool slightly.

5. 5

   5. Roast the tomatoes, the remaining 50 g onion, and 1 garlic clove on a griddle or skillet over medium-high heat, about 200 °C / 400 °F on the cooking surface, for 8 to 10 minutes, turning until charred in spots.

6. 6

   6. Blend the roasted tomatoes, roasted onion, roasted garlic, 120 ml (1/2 cup) water, dried oregano, fresh mint, and 2 g (1/2 tsp) salt until smooth.

7. 7

   7. Pour the sauce into a small saucepan and cook over medium heat, about 90 °C / 195 °F, for 6 to 8 minutes, stirring occasionally, until slightly thickened.

8. 8

   8. To shape each tamalito, place one corn husk on the table, spread about 2 tablespoons of masa in the center, add 1 tablespoon of the tender bean filling and a little crumbled fresh cheese. Cover with a bit more masa if needed and fold the husk to enclose the filling.

9. 9

   9. Arrange the tamalitos upright in a steamer with hot water in the bottom. Steam at a gentle boil, about 100 °C / 212 °F, for 25 minutes or until the masa is firm.

10. 10

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