Salvadoran Corn and Red Bean Crisps with Loroco Cream and Chayote Slaw

Instructions

1. 1

   1. In a bowl, mix the fresh corn masa with the cooked mashed red beans, half of the white onion, the garlic, cilantro, 1/2 teaspoon salt, black pepper, and 1 tablespoon vegetable oil until you have an even dough.

2. 2

   2. Divide the mixture into 8 portions and shape into discs about 1 cm thick. If the dough sticks, lightly moisten your hands with water.

3. 3

   3. Heat a griddle or large skillet over medium heat, about 375°F / 190°C on the cooking surface. Add 1 tablespoon vegetable oil and cook the crisps for 4 to 5 minutes per side, until firm, golden, and crisp around the edges. Keep warm.

4. 4

   4. For the loroco cream, heat a small skillet over medium heat, about 320°F / 160°C. Add the remaining 1 tablespoon vegetable oil and sauté the rest of the white onion for 2 minutes. Stir in the loroco and cook 2 minutes more.

5. 5

   5. Lower the heat and add the Salvadoran cream, fresh cheese, and 1/4 teaspoon salt. Cook gently for 2 to 3 minutes, without letting it boil hard, until creamy and the cheese partially melts into the mixture. Remove from the heat.

6. 6

   6. For the chayote slaw, combine the grated chayote, carrot, red onion, white vinegar, lime juice, dried oregano, and the remaining salt in a bowl. Toss well and let stand for 10 minutes so it softens slightly.

7. 7

   7. Serve 2 corn-and-bean crisps per portion. Spoon a generous amount of loroco cream on top and finish with the chayote slaw. If desired, drizzle on a little of the slaw liquid just before serving.