Blue Corn Cakes with Cumin Poblano Strips and Warm Tomato Sauce

Instructions

1. 1

   Preheat the oven to 450 °F / 230 °C. Place the poblano peppers on a sheet pan and roast for 15 to 18 minutes, turning once, until the skin is blistered. Transfer them to a bowl, cover for 10 minutes, then peel, seed, and cut into strips.

2. 2

   While the poblanos roast, make the dough. In a bowl combine the blue corn masa harina, 100 g (about 2/3 cup) of the corn kernels, 3 g (1/2 tsp) salt, 1 g (1/2 tsp) ground cumin, half of the crumbled fresh cheese, and the egg. Gradually add the warm water and mix until you have a soft, moist, moldable dough. Let it rest for 5 minutes.

3. 3

   Shape the dough into 8 small thick cakes. If the dough cracks too much, moisten your hands with a little more warm water.

4. 4

   Heat 30 ml (2 tbsp) vegetable oil in a large skillet over medium heat. Cook the corn cakes for 4 to 5 minutes per side until firm and golden on the outside. Transfer to a plate and keep warm.

5. 5

   In the same skillet, add the poblano strips, half of the onion, and half of the garlic with a teaspoon of the remaining oil if needed. Season with 1 g (1/2 tsp) ground cumin and a pinch of salt. Cook over medium heat for 5 to 6 minutes, stirring, until the onion is soft. Keep warm.

6. 6

   For the warm sauce, heat the remaining oil in another saucepan over medium heat. Add the rest of the onion and garlic and cook for 2 minutes. Stir in the chopped tomatoes, the remaining corn kernels, the dried oregano, and the rest of the salt. Cook for 8 to 10 minutes until the tomatoes soften and the sauce thickens slightly.

7. 7

   Turn off the heat and stir the lime juice and half of the fresh cilantro into the sauce. Mix and adjust salt to taste.

8. 8

   To serve, place two corn cakes on each plate, top with the cumin poblano strips, spoon the warm tomato sauce over or alongside, and finish with the Mexican crema, the remaining fresh cheese, and the rest of the cilantro.