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1
In a medium bowl, stir the masa with the water and the salt until a soft dough forms.
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2
Divide the dough into 12 balls and flatten them into 2-inch cakes.
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3
Transfer to a plastic wrap-lined baking sheet and cover with plastic wrap.
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4
Roast the poblanos directly over a gas flame or under a broiler, turning, until charred all over.
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5
Transfer to a bowl, cover with plastic wrap and let stand for 10 minutes.
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6
Peel, core and seed the chiles, then cut them into thin strips.
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7
In a medium skillet, heat 2 tablespoons of the olive oil until shimmering.
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8
Add half of the onion and cook over moderate heat until softened, about 7 minutes.
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9
Add the poblano strips and oregano and cook for 2 minutes, stirring occasionally.
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10
Season with salt and pepper and keep warm.
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11
In a medium saucepan, heat the remaining 2 tablespoons of olive oil until shimmering.
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12
Add the garlic and the remaining onion and cook over moderate heat until softened, about 7 minutes.
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13
Add the beans and cook, coarsely mashing them with a potato masher just until creamy, about 2 minutes.
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14
Season with salt and pepper and keep warm.
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15
Heat a griddle.
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16
When it is hot, generously brush it with oil and add the masa cakes.
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17
Cook over moderately high heat, turning once or twice, until they are golden and crisp, about 4 minutes.
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18
Transfer the cakes to a platter and top each with a dollop of the beans and a mound of the poblano mixture.
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19
Garnish with the goat cheese and season with salt and pepper.
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20
Serve right away.
