Michoacan Corundas-Inspired Bean Cakes

Ingredients

• 1 can beans, drained and rinsed
• 2 cups masa harina
• 1/3 cup neutral oil
• 1 1/2 cups warm water or broth
• 1 tsp baking powder
• 1/2 yellow onion, finely diced
• 3 garlic cloves, minced
• 3 ripe tomatoes, diced
• 1 to 2 serrano chilies, minced
• 1/2 cup crema or sour cream
• 3 oz queso fresco, crumbled
• 1 lime, cut into wedges
• 1/4 cup chopped cilantro
• Salt and black pepper

Steps

1. Beat the oil with 1 teaspoon salt and the baking powder for 2 minutes, until light and creamy. Whipping the fat first is what gives steamed masa a tender rather than dense crumb.
2. Work in the masa harina and the warm water alternately, beating for 4 to 5 minutes, until the dough is smooth, soft, and spreadable.
3. Test it: a small ball dropped into a glass of cold water should float. If it sinks, keep beating and add another splash of water.
4. Crush half the beans with a fork and fold them into the dough with the remaining whole beans and half the onion.
5. Shape the dough into eight small cakes and wrap each in foil or corn husk, folding the ends closed but leaving a little room to expand.
6. Steam them on a rack over 2 inches of simmering water, covered, for 35 to 40 minutes, until the masa is firm and peels cleanly away from the wrapper.
7. Do not open the steamer during the first 25 minutes. Dropping the temperature makes the masa collapse and go gluey.
8. Meanwhile mix the tomatoes, chilies, remaining onion, garlic, lime juice, and salt for the salsa. Serve the hot cakes with the salsa, crema, queso fresco, and cilantro.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.