Salvadorian White Corn Cakes with Pork, Beans, Cheese

Salvadorian White Corn Cakes with Pork, Beans, and Cheese Recipe

Region / culture: El Salvador | Preparation time: 30 minutes | Cooking time: 8 minutes | Servings: 6

Introduction

Salvadorian White Corn Cakes with Pork, Beans, Cheese

Salvadorian White Corn Cakes with Pork, Beans, and Cheese is a traditional dish that combines the flavors of corn, pork, and cheese in a delicious and satisfying way. These corn cakes are perfect for a hearty meal or as a snack.

History

This recipe has its origins in El Salvador, where corn is a staple ingredient in many dishes. The combination of corn cakes with pork, beans, and cheese is a popular street food in El Salvador and is enjoyed by locals and visitors alike.

Ingredients

1 lb (454 g) tortilla-ground corn flour
1 cup water
0.33 cup melted butter
2 tbsp lard
1 onion, cut into small dice
8 oz (227 g) roasted pork, diced
8 oz (227 g) queso blanco, grated
salt, to taste

How to prepare

In a standing mixer fitted with a whisk attachment, combine corn flour, water, and butter. Mix until the ingredients are incorporated into a dough. Let the dough rest for 0.5 hour.
In a medium sauté pan, melt lard. Add onion and pork and cook until translucent. Set aside and let it cool.
Portion the dough into small balls, approximately 1 oz each, and flatten them with your hands. Place approximately 1 tbsp of the pork stuffing on top of each flattened dough and sprinkle with cheese. Cover with another flattened disk of dough and seal the edges by pinching them together.
Cook on an electric flat top or cast-iron griddle for approximately 4 minutes on each side or until golden brown. Serve with refried beans.
This recipe yields 6 servings.

Variations

Substitute the pork with chicken or beef for a different flavor.
Add diced vegetables like bell peppers or tomatoes to the pork stuffing for added texture and flavor.

Cooking Tips & Tricks

Make sure to let the dough rest before forming the corn cakes to allow the flavors to meld together.

- Use a standing mixer to make the dough for the corn cakes for a smooth and consistent texture.

- Cook the corn cakes on a flat top or griddle for even browning and a crispy exterior.

Serving Suggestions

Serve the corn cakes with a side of refried beans for a complete meal.

Cooking Techniques

Use a standing mixer to make the dough for the corn cakes for a smooth and consistent texture.

- Cook the corn cakes on a flat top or griddle for even browning and a crispy exterior.

Ingredient Substitutions

Use vegetable oil instead of lard for a vegetarian version of this dish.

- Substitute queso blanco with mozzarella or cheddar cheese if needed.

Make Ahead Tips

The dough for the corn cakes can be made ahead of time and stored in the refrigerator until ready to use.

Presentation Ideas

Serve the corn cakes on a platter with a side of refried beans and garnish with fresh cilantro or salsa.

Pairing Recommendations

Pair Salvadorian White Corn Cakes with Pork, Beans, and Cheese with a cold glass of horchata or tamarind juice for a refreshing drink.

Storage and Reheating Instructions

Store any leftover corn cakes in an airtight container in the refrigerator. Reheat in the oven or microwave until warmed through.

Nutrition Information

Calories per serving

Each serving of Salvadorian White Corn Cakes with Pork, Beans, and Cheese contains approximately 350 calories.

Carbohydrates

Each serving of Salvadorian White Corn Cakes with Pork, Beans, and Cheese contains approximately 40 grams of carbohydrates.

Fats

Each serving of Salvadorian White Corn Cakes with Pork, Beans, and Cheese contains approximately 15 grams of fats.

Proteins

Each serving of Salvadorian White Corn Cakes with Pork, Beans, and Cheese contains approximately 20 grams of proteins.

Vitamins and minerals

This dish is a good source of calcium, iron, and vitamin C.

Alergens

This recipe contains dairy (cheese) and gluten (corn flour).

Summary

Salvadorian White Corn Cakes with Pork, Beans, and Cheese is a balanced dish that provides carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Salvadorian White Corn Cakes with Pork, Beans, and Cheese is a delicious and satisfying dish that combines the flavors of corn, pork, and cheese in a unique and flavorful way. Enjoy this traditional Salvadorian dish for a taste of Central American cuisine.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl living in El Salvador. I remember it like it was yesterday - the warmth of the sun on my skin, the sound of birds chirping in the distance, and the delicious smells wafting from the kitchen.

I had been helping my mother prepare dinner when she suddenly pulled out a tattered old cookbook from the shelf. She flipped through the pages, her eyes scanning each recipe with a look of concentration. Finally, she stopped on a page and pointed to a recipe for Salvadorian White Corn Cakes with Pork, Beans, and Cheese.

"This," she said with a smile, "is a recipe that has been passed down through generations in our family. It is a traditional dish that is loved by all."

I watched as my mother gathered the ingredients and began to prepare the dish. I was fascinated by the way she moved around the kitchen with such grace and skill. As she mixed the corn flour with water, added the pork, beans, and cheese, and formed the mixture into small patties, I knew that I wanted to learn how to make this dish myself.

Over the years, I watched my mother make Salvadorian White Corn Cakes with Pork, Beans, and Cheese countless times. Each time, I paid close attention to her movements, her techniques, and her secret ingredient - love. I could see the joy in her eyes as she cooked, and I knew that this dish held a special place in her heart.

As I grew older, I began to experiment with the recipe on my own. I made small changes here and there, adding a dash of this or a pinch of that, until I had perfected my own version of the dish. I shared it with my family and friends, and they all raved about how delicious it was.

Years passed, and I eventually moved to the United States. I brought the recipe for Salvadorian White Corn Cakes with Pork, Beans, and Cheese with me, along with the memories of my mother cooking in the kitchen back home. I continued to make the dish for special occasions, sharing it with my new friends and neighbors who were amazed by its unique flavors and textures.

One day, I was invited to a potluck dinner with a group of friends. I decided to bring my Salvadorian White Corn Cakes with Pork, Beans, and Cheese to share with everyone. As I set the platter on the table, I could see the looks of curiosity and anticipation on their faces.

As they each took a bite of the dish, their eyes widened with delight. They exclaimed over the savory pork, the creamy beans, and the gooey cheese that melted in their mouths. They couldn't get enough, and before I knew it, the platter was empty.

After that night, my friends begged me to share the recipe with them. I was hesitant at first, as it was a family secret that had been passed down through generations. But as I looked around at their eager faces, I knew that this dish was meant to be shared with the world.

And so, I began to teach my friends how to make Salvadorian White Corn Cakes with Pork, Beans, and Cheese. I showed them how to mix the corn flour with water, how to form the patties, and how to cook them to golden perfection. I watched as they followed my instructions, their faces lighting up with pride as they created their own delicious creations.

As I stood back and watched my friends enjoy the dish that had been a part of my family for so long, I felt a sense of fulfillment and joy. I realized that the true beauty of cooking lies not just in the flavors and textures of the food, but in the memories and traditions that are passed down from one generation to the next.

And so, the recipe for Salvadorian White Corn Cakes with Pork, Beans, and Cheese continues to be shared and enjoyed by many, just as it has been for generations in my family. It is a dish that brings people together, that creates lasting memories, and that fills the heart with warmth and love. And for that, I am forever grateful.