Masa Crusted Pinto Bean Cakes with Roasted Tomatillo
Chile Sauce
Sauce:
Non Stick cooking spray
8 tomatillos, halved
2 cloves garlic
1 medium onion, divided
1 cup chicken stock
2 teaspoons cornstarch
2 teaspoons ancho chili paste
½ teaspoon salt
½ teaspoon black pepper
Bean cakes:
¼ cup red bell pepper, chopped
2 teaspoons garlic, minced
1 1/2 teaspoons cumin, ground
1 teaspoon chili powder
1 teaspoon oregano
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
3 -15 oz. cans pinto beans, drained
1 ½ cups masa or corn flour
½ cup vegetable oil
1 ½ tablespoons fresh cilantro, chopped
Preheat oven to 425 degrees F. Spray a baking sheet with
non stick cooking spray. Add the tomatillos cut side down,
along with the garlic and half of the onion, cut into chunks.
Spray the vegetables with the spray and roast in the oven for
20 minutes. Remove from oven and cool slightly before adding
to a blender with the chicken stock and cornstarch. Blend for
one minute. Pour contents of blender into a medium saucepan
and whisk in the ancho chili paste, salt, and pepper. Simmer
over low heat for 15 minutes or until reduced and thickened;
set aside. Chop remaining onion and add to a large skillet
which has been sprayed with non stick cooking spray, along
with the bell pepper. Sauté over medium heat for two minutes
before adding the garlic and reducing heat to low. Continue
to sauté for another two minutes, stirring occasionally.
Remove vegetables from heat and drain. Add two cans of the
beans to a large bowl and mash well. Add the sautéed vegetables,
cumin, chili powder, oregano, salt and cayenne pepper to mashed
beans. Stir in the remaining can of beans and form the mixture
into 8 patties. Place on a dish and chill for 30 minutes. Again
heat skillet over medium heat, adding the vegetable oil. Pat the
masa onto both sides of the bean cakes and brown each side in
skillet until golden. Remove to a covered dish to keep warm as
they cook. To serve, place two cakes onto a serving plate; spoon
sauce over the top and garnish with chopped cilantro.
Makes 4 servings.
