Salvadoran purple corn and chipilín cakes with fresh curd center, charred tomato sauce, and pickled jocote

Instructions

1. 1

   1. In a bowl, combine the red onion, jocotes, white vinegar, lime juice, dried oregano, and 2 g (1/3 tsp) salt. Gently massage and let sit for 20 minutes to make the pickle.

2. 2

   2. Place the tomatoes and mild green pepper on a skillet or griddle over medium-high heat and char for 8 to 10 minutes, turning until they have deeply browned spots. If you prefer the oven, roast them at 400°F / 200°C for 15 minutes.

3. 3

   3. Transfer the charred tomatoes, green pepper, garlic, 60 ml (1/4 cup) water, and 2 g (1/3 tsp) salt to a blender. Blend into a rustic sauce. Set aside.

4. 4

   4. In a large bowl, mix the cooked and ground purple corn with the chopped chipilín, white onion, black pepper, 2 g (1/3 tsp) salt, and 15 ml (1 tbsp) vegetable oil. Knead until combined. If the mixture feels too dry, add up to 60 ml (1/4 cup) water little by little.

5. 5

   5. Divide the dough into 8 equal portions. Flatten one portion in your palm, place one portion of fresh curd cheese in the center, and close it with another thin layer of dough or by pinching the edges to fully enclose the cheese. Shape into round cakes about 7 cm (3 in) wide.

6. 6

   6. Heat 30 ml (2 tbsp) vegetable oil in a large skillet over medium heat. Fry the cakes for 4 to 5 minutes per side, until firm, golden, and heated through in the center. Keep the heat at medium so they do not burn before the filling warms through.

7. 7

   7. While the cakes cook, pour the sauce into a small saucepan and cook over medium heat for 4 minutes, stirring to concentrate the flavor. If it thickens too much, add the remaining water little by little.

8. 8

   8. Serve two cakes per plate with a generous spoonful of charred tomato sauce and a portion of pickled jocote on top or on the side.