Active Time
N/A
Total Time
1 HR
Yield
Serves : 4 FIRST-COURSE SERVINGS

How to Make It

Step 1    

In a medium bowl, stir the masa with the water and the salt until a soft dough forms. Divide the dough into 12 balls and flatten them into 2-inch cakes. Transfer to a plastic wrap-lined baking sheet and cover with plastic wrap.

Step 2    

Roast the poblanos directly over a gas flame or under a broiler, turning, until charred all over. Transfer to a bowl, cover with plastic wrap and let stand for 10 minutes. Peel, core and seed the chiles, then cut them into thin strips.

Step 3    

In a medium skillet, heat 2 tablespoons of the olive oil until shimmering. Add half of the onion and cook over moderate heat until softened, about 7 minutes. Add the poblano strips and oregano and cook for 2 minutes, stirring occasionally. Season with salt and pepper and keep warm.

Step 4    

In a medium saucepan, heat the remaining 2 tablespoons of olive oil until shimmering. Add the garlic and the remaining onion and cook over moderate heat until softened, about 7 minutes. Add the beans and cook, coarsely mashing them with a potato masher just until creamy, about 2 minutes. Season with salt and pepper and keep warm.

Step 5    

Heat a griddle. When it is hot, generously brush it with oil and add the masa cakes. Cook over moderately high heat, turning once or twice, until they are golden and crisp, about 4 minutes. Transfer the cakes to a platter and top each with a dollop of the beans and a mound of the poblano mixture. Garnish with the goat cheese and season with salt and pepper. Serve right away.

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