Salvadoran corn and red bean tostaditas with queso duro blando and avocado chimol

Instructions

1. 1

   1. In a bowl, combine the masa harina with the warm water and 1/2 teaspoon salt. Knead for 2 to 3 minutes until you have a soft, workable dough. Cover and let it rest for 10 minutes.

2. 2

   2. While the dough rests, heat 1 tablespoon vegetable oil in a skillet over medium heat, about 350 °F / 175 °C surface temperature. Add half of the chopped onion and the garlic; sauté for 2 minutes until fragrant.

3. 3

   3. Stir in the cooked red beans, ground cumin, and 1/4 teaspoon salt. Lightly mash the beans with a spoon to make a thick filling that still has some texture. Cook for 4 minutes, stirring so it does not stick. Remove from the heat and let it cool slightly.

4. 4

   4. Divide the dough into 8 equal portions. Roll each portion into a ball, make a well in the center, add 1 tablespoon of the red bean filling, and seal well. Flatten with your hands into small discs about 3 inches wide.

5. 5

   5. Heat a griddle or large skillet over medium heat, about 375 °F / 190 °C surface temperature, and brush with 1 tablespoon vegetable oil. Cook the tostaditas for 4 to 5 minutes per side, pressing gently, until cooked through and golden outside. Repeat with the remaining pieces, using the rest of the oil as needed.

6. 6

   6. In a separate bowl, combine the tomato, avocado, remaining onion, fresh cilantro, lime juice, and remaining salt to make the avocado chimol. Mix gently so the avocado keeps its shape.

7. 7

   7. Serve the tostaditas hot, topped with crumbled queso duro blando, a spoonful of avocado chimol, and chopped radish if desired for a fresh crunchy finish.