Salvadoran jocote and corn tamalitos with panela cream and toasted pumpkin seeds

Instructions

1. 1

   1. Heat a skillet over medium heat and add the vegetable oil and 15 g butter (1 tbsp). Sauté half of the onion and the garlic for 2 to 3 minutes until fragrant.

2. 2

   2. Add the chopped jocotes, 2 g salt (about 1/4 tsp), 1 g pepper (about 1/4 tsp), and the grated panela sugar. Cook for 5 to 7 minutes, stirring, until the jocote softens slightly and becomes juicy. Remove from the heat and let cool.

3. 3

   3. In a large bowl, mix the fresh corn masa with the warm vegetable broth, the remaining 30 g butter (2 tbsp), 60 ml cream (1/4 cup), the rest of the chopped onion, 6 g salt (1 tsp), and 1 g pepper (1/4 tsp). Mix until you have a soft, spreadable dough.

4. 4

   4. Fold half of the crumbled panela cheese and half of the toasted pumpkin seeds into the masa. Mix well so everything is evenly distributed.

5. 5

   5. Set up a steamer with 500 ml water (2 cups) over medium heat until it produces steady steam. Meanwhile, preheat the oven to 250°F / 120°C only to keep the banana leaves warm if needed.

6. 6

   6. Lay out the softened banana leaves. Place a portion of masa in the center of each leaf, then add a spoonful of the jocote filling and cover it with a little more masa. Fold the leaves into tightly sealed packets.

7. 7

   7. Arrange the tamalitos in the steamer, cover well, and steam for 35 minutes, keeping a gentle simmer so the water continues producing steam without drying out.

8. 8

   8. While they cook, make the panela cream: in a small saucepan over low heat, combine the remaining 120 ml cream (1/2 cup), the rest of the panela cheese, and 2 tablespoons of the juices released by the jocote in the skillet if available. Cook for 2 to 3 minutes until creamy; adjust with a pinch of salt if needed.

9. 9

   9. Lightly toast the remaining pumpkin seeds in a dry skillet over low heat for 1 to 2 minutes if you want to deepen their aroma, stirring constantly so they do not burn.

10. 10

    10. Remove the tamalitos from the steamer and let them rest for 5 minutes. Open carefully, serve with the panela cream spooned over the top, sprinkle with the remaining pumpkin seeds, and finish with chopped fresh mint.