Honduran Corn Cakes with Black Beans, Quesillo, and Avocado Chimol

Instructions

1. 1

   In a medium bowl, mix the masa harina with the warm water, 1/2 teaspoon salt, black pepper, and 1/4 teaspoon ground cumin. Let it rest for 5 minutes so the dough can hydrate.

2. 2

   In a large skillet, heat 1 tablespoon vegetable oil over medium heat. Add half of the white onion and the garlic, and cook for 2 to 3 minutes until fragrant. Add the cooked black beans, 1/4 teaspoon cumin, and 2 tablespoons of the bean cooking liquid or water. Cook for 5 minutes, lightly mashing some of the beans so they become creamy. Season with 1/4 teaspoon salt and keep warm.

3. 3

   In another bowl, combine the fresh corn kernels, beaten egg, the remaining onion, and half of the fresh cilantro. Fold this mixture into the hydrated masa until you have a thick, shapeable batter.

4. 4

   Shape the mixture into 8 medium corn cakes. If they stick, lightly moisten your hands with water.

5. 5

   Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Cook the corn cakes for 3 to 4 minutes per side, until golden and cooked through. If you prefer to finish them in the oven, place them on a tray and bake for 5 minutes at 375°F (190°C) after browning them.

6. 6

   Meanwhile, make the avocado chimol: in a bowl, mix the tomato, avocado, lime juice, the remaining fresh cilantro, and a pinch of salt. Toss gently so the avocado keeps its shape.

7. 7

   Divide the hot corn cakes among 4 plates. Spoon a generous layer of black beans on top, then add the Honduran quesillo so it softens from the heat, and finish with the avocado chimol.

8. 8

   Serve immediately while warm to enjoy the contrast of the golden corn cakes, creamy beans, soft quesillo, and the freshness of the chimol.