Salvadoran tender squash and alguashte cakes with cuajada center, roasted tomato chirmol, and lime radish salad

Instructions

1. 1

   Place the grated squash in a colander, mix it with 1/2 teaspoon of salt, and let it rest for 10 minutes. Then squeeze it with your hands or a clean cloth to remove excess liquid.

2. 2

   While the squash rests, preheat a griddle, cast-iron skillet, or broiler to medium-high heat. If using the oven to roast the tomatoes, preheat it to 425 °F / 220 °C.

3. 3

   Roast the tomatoes until the skin is blistered in spots and the flesh is soft, about 10 to 12 minutes, turning once. Let them cool slightly, remove any loose excess skin, and finely chop them.

4. 4

   In a bowl, mix the chopped roasted tomatoes with half of the onion, half of the cilantro, the green pepper, 1 tablespoon lime juice, 1 tablespoon oil, and 1/4 teaspoon salt. Set the chirmol aside.

5. 5

   In another bowl, toss the radishes with the remaining lime juice and a pinch of salt. Let them rest while you cook the cakes so they soften slightly.

6. 6

   For the cake mixture, combine the squeezed squash with the masa harina, alguashte, beaten egg, the remaining onion, black pepper, the rest of the salt, and 1 tablespoon chopped cilantro. Mix well until you get a moist mixture that holds together when portioned. If it feels too loose, let it rest for 3 minutes so the flour can absorb moisture.

7. 7

   Divide the mixture into 8 portions. Flatten one portion in your palm, place a cube of cuajada in the center, and cover it with a small additional amount of mixture or seal the same portion around the cheese, shaping a cake about 3 inches wide. Repeat until finished.

8. 8

   Heat 2 tablespoons of oil in a large skillet over medium heat. When the oil is hot but not smoking, cook the cakes for 3 to 4 minutes per side, until golden brown and firm. Adjust the heat as needed to prevent burning; the skillet surface should stay moderate, around 350 °F / 175 °C.

9. 9

   Transfer the cakes to a paper towel-lined plate and let them rest for 2 minutes. If desired, sprinkle a little extra alguashte on top to enhance the traditional flavor.

10. 10

    Serve the cakes hot with the roasted tomato chirmol on top or on the side, finish with the remaining cilantro, and accompany with the lime-radish salad.