Salvadoran sorghum and chipilín cakes with fresh cheese and warm vine tomato sauce

Instructions

1. 1

   Place the rinsed sorghum and water in a medium pot. Bring to a boil over medium-high heat, then reduce the heat, cover, and cook for 20 minutes, until the grains are tender and most of the liquid is absorbed.

2. 2

   Spread the cooked sorghum on a tray or large plate and let it rest for 10 minutes so it cools slightly and loses excess moisture.

3. 3

   Meanwhile, make the sauce. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the sliced onion and chopped garlic; cook for 2 to 3 minutes until softened.

4. 4

   Add the chopped vine tomatoes, ground cumin, 1/2 teaspoon of the salt, and the black pepper. Cook the sauce for 8 to 10 minutes, stirring occasionally, until the tomatoes soften and become warm and juicy. Stir in the fresh cilantro at the end, mix, and keep warm.

5. 5

   Transfer the cooked sorghum to a bowl. Add the finely chopped onion, fresh chipilín, crumbled fresh cheese, beaten egg, corn flour, and the remaining salt. Mix well until you have a rustic mixture that can be compacted with your hands.

6. 6

   Shape 8 medium cakes, pressing each portion firmly so it holds together during cooking.

7. 7

   Heat the remaining vegetable oil in a large skillet over medium heat. Fry the cakes for 3 to 4 minutes per side, until golden and firm. If you prefer to finish them in the oven, place them on a tray after browning and bake for 5 minutes at 375 °F / 190 °C.

8. 8

   Serve the cakes hot with the warm vine tomato sauce spooned over or on the side.

9. 9

   If you want to keep them warm while finishing the batches, place them on a tray in a 200 °F / 95 °C oven for up to 10 minutes.