Salvadoran corn and tender squash cakes stuffed with fresh curd cheese and roasted tomato-pumpkin seed sauce

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the tomatoes, green chili, half of the onion, and half of the garlic on a tray; coat them with 1 tablespoon of vegetable oil. Roast for 18 to 22 minutes, until the tomatoes are soft and lightly charred on the edges.

2. 2

   2. While the vegetables roast, place the grated tender squash in a clean towel and squeeze well to remove excess moisture. In a bowl, mix the fresh ground corn masa, grated squash, egg, rice flour, half of the cilantro, the remaining onion, the remaining garlic, 1 teaspoon salt, and 1/4 teaspoon black pepper.

3. 3

   3. Divide the mixture into 8 portions. Take one portion and flatten it in your palm, place one piece of fresh curd cheese in the center, and cover with a little more mixture if needed to fully enclose the cheese. Shape into thick cakes and repeat until finished.

4. 4

   4. Remove the tomatoes, green chili, onion, and garlic from the oven. Blend them with the ground toasted pumpkin seed, water, the remaining salt, and a little black pepper until smooth. Pour the sauce into a small saucepan and cook over medium heat for 5 to 7 minutes, stirring, until slightly thickened. Add the remaining cilantro at the end.

5. 5

   5. Heat the remaining vegetable oil in a large skillet over medium heat, about 175 °C / 350 °F if using a thermometer. Fry the cakes for 3 to 4 minutes per side, until golden and firm. Transfer to a paper towel-lined plate.

6. 6

   6. Serve the cakes hot with the roasted tomato and pumpkin seed sauce spooned over or on the side.

7. 7

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