These golden masa cakes are griddled until crisp and blistered outside, with a tender, corn-forward center that stays soft and pillowy. Each one is packed with a savory, well-seasoned bean filling, sealed inside a pliable dough made simply from masa harina, salt, and warm water. A tangy, lightly pickled curtido of cabbage, onion, and carrot adds crunch and acidity right on top, while a smoky, blended salsa roja brings a gentle kick of heat alongside. The whole plate balances warm, starchy comfort with bright, punchy toppings in a way that feels satisfying and complete. It's a solid pick for a vegan table, and easy to make a full batch of for sharing.
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Make the curtido: Combine the shredded cabbage, sliced onion, and grated carrot in a medium bowl. In a small saucepan, bring the white vinegar, water, oregano, and salt to a boil, then pour the hot brine over the vegetables. Toss to coat and set aside at room temperature while you prepare the rest of the recipe — the vegetables will soften and pickle lightly.
Make the salsa roja: Combine the fire-roasted tomatoes, chopped onion, garlic, jalapeño, and salt in a blender and blend until smooth. Heat 1 tbsp vegetable oil in a small saucepan over medium heat until shimmering, then pour in the blended salsa — it will sputter. Cook, stirring occasionally, until the salsa darkens slightly and thickens, about 5 minutes. Remove from heat and set aside.
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