Savory stuffed corncake from El Salvador.
Place the cabbage, scallions, carrot, radishes, jalapeno and red cabbage into a bowl or jar
Bring the water to a rolling boil and add the salt and sugar and mix . Allow to cool slightly, then add chilli flakes, oregano and the vinegar.
Pour this water vinegar mix ( brine) over the cabbage mix. Stir to combine, cover partially and leave undisturbed for at least two hours.
Blend the tomatoes, jalapenos, onions together
Heat oil in a pan and toss in the tomato, onion mixture
add the ancho, oregano and salt and cook until sauce thickens and oil floats to the top
drain the beans and reserve some of the canning liquid
add oil to a pan and cook the onions until nicely browned
Remove from heat and allow to cool
blend the beans, onions, cheese, salt, oregano into a thick smooth paste. You may need to use a tsp or two of the canning liquid to ease the process. Make sure the filling isn's runny
Add in the chilli flakes after blending .
Place the masa harina in a bowl , add a pinch of salt . stir to combine
using a wooden spoon, mix boiling hot water into the flour
mix until there is no more dry flour in the bowl
cover and allow to cool slightly before kneading to a smooth consistency
Scoop the dough into large golf ball size portions.this Recipe makes 8 large ones. Cover the balls with a wet kitchen towel
Use the palms of your hands to pat the dough into a disc, about 4 inches in diameter.
take about a tablespoon of the beans mix and place in the center of the masa disc. Gently bring the edges of the dough up and around the filling, pinching it closed into a ball. Then pat the dough between your palms again to form it back into a disc.
Place the discs on a hot comal or skillet and cook for about 3 minutes on each side, until golden brown spots start appearing. You may lightly brush up some oil for extra crispy texture