Salvadorian White Corn Cakes With Pork, Beans, Cheese

Recipe Ingredients

1 lb	454g / 16oz	Tortilla-ground corn flour
1 cup	237ml	Water
1/3 cup	65g / 2.3oz	Melted butter
2 tablespoons	30ml	Lard
1		Onion - cut small dice
8 oz	227g	Roasted pork - diced
8 oz	227g	Queso blanco - grated
		Salt - to taste
		Serving Suggestion
		Refried beans

Recipe Instructions

In a standing mixer fitted with a whisk attachment, combine corn flour, water, and butter. Mix until incorporated into dough. Let dough rest for 1/2 hour.

In a medium saute pan melt lard. Add onion and pork and cook until translucent, set aside and cool.

Portion the dough in small balls, approximately 1 ounce, and flatten with hands. Place approximately 1 tablespoon of the pork stuffing on top of each flattened dough and sprinkle with cheese. Cover with another flattened disk of dough and seal edges by pinching them together.

Cook in 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.

Source:
MELTING POT with Alex Garcia - (Show # MP-1C20) - from the TV FOOD NETWORK

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