Salvadoran Corn and Red Bean Cakes with Quesillo, Pickled Onion, and Roasted Sweet Pepper Sauce

Instructions

1. 1

   1. Preheat a griddle, cast-iron skillet, or oven broiler to 450 °F / 230 °C. Roast the red sweet pepper and tomato for 12 to 15 minutes, turning once, until charred in spots and softened. Let them rest for 5 minutes.

2. 2

   2. While the vegetables roast, place the sliced onion in a bowl with the lime juice, white vinegar, and 2 g salt. Toss well and let it pickle for at least 15 minutes.

3. 3

   3. Finely chop the remaining half of the onion. Heat 1 tablespoon vegetable oil in a skillet over medium heat. Sauté the chopped onion with 1 minced garlic clove for 3 to 4 minutes until softened. Add the cooked red beans and lightly mash them. Cook 2 more minutes with a pinch of salt and black pepper. Let cool slightly.

4. 4

   4. In a large bowl, mix the fresh corn masa with the red bean mixture, half of the chopped cilantro, and 2 to 3 tablespoons hot water if the dough feels too firm. Adjust with a pinch of salt. The mixture should be moldable, moist, but not runny.

5. 5

   5. Divide the dough into 8 equal portions. Take one portion, flatten it in your hand, place some quesillo in the center, and close it to form a thick cake. Repeat with the remaining dough and quesillo.

6. 6

   6. Blend the roasted sweet pepper, roasted tomato, the remaining garlic clove, dried oregano, 2 tablespoons hot water, a pinch of salt, and half of the remaining oil until smooth.

7. 7

   7. Heat a large skillet or griddle over medium heat with the rest of the vegetable oil. Cook the cakes for 4 to 5 minutes per side until golden outside and heated through. If you prefer to finish them in the oven, transfer them for 5 minutes at 375 °F / 190 °C after browning.

8. 8

   8. Warm the sauce in a small saucepan over low heat for 3 minutes. Stir in the remaining chopped cilantro and adjust salt to taste.

9. 9

   9. Serve the cakes hot over a layer of roasted sweet pepper sauce and top with the pickled onion. Use all the sauce and all the pickled onion when serving.