Curtido Salvadoreno
1 med Head cabbage, chopped
2 sm Carrots, grated
1 sm Onion, sliced
1/2 tsp Dried red pepper (optional)
1/2 tsp Oregano
1 tsp Olive oil
1 tsp Salt
1 tsp Brown sugar
1/4 cup Vinegar
1/2 cup Water
This heart healthy recipe uses only a small amount of oil and salt.
Blanch the cabbage with boiling water for 1 minute. Discard the water.
Place the cabbage in a large bowl and add grated carrots, sliced onion, red
pepper, oregano, olive oil, salt, brown sugar, vinegar, and water.
Place in the refrigerator for at least 2 hours before serving.
Serve with Pupusas Revueltas.
Quesadilla Salvadaorena
1 Cup Flour
1 Cup Sugar
1 Cup Sour Cream
4 oz Parmesan Cheese (grated)
3 eggs
1 stick butter (small)
1 Teaspoon Baking Powder
Sesame Seeds
Mix butter and sugar until creamy. Add eggs one at the time. Sift flour and Baking powder. Add to sugar mixture little by little. Add sour cream, parmersan cheese mixing well. Grease spring pan or baking dish with butter. Add mixture evenly. Decorate with sesame seeds. Bake in a preheated oven at 350 degrees for 40 to 60 minutes.
Salvadorian Turnovers
½ cup chickpeas, mashed
½ cup diced, cooked potatoes
½ cup green beans, cooked and chopped
½ cup diced, lean, cooked pork
1 tablespoon chopped onion
4 tablespoons tomato paste
½ teaspoon salt
In a medium-size bowl, mix all ingredients through ½ teaspoon salt together and set aside.
2 cups masa, available in some grocery stores and in Latin-American grocery stores
1 teaspoon salt
1¼ cup 1½ cup lukewarm water
oil for frying
In another medium-size bowl, combine masa and 1 teaspoon salt. Gradually add enough water, stirring constantly, to make a stiff dough. Divide into 24 pieces, form each piece into a ball and place under a damp towel.
Place one ball between two sheets of plastic wrap and flatten dough with a flat plate. Remove top plastic and place a tablespoon of filling in the center of the dough. Press filling down.
Pull up one side of plastic to flip one part of the dough over the other, covering filling and creating a crescent shape. Press edges together and place under a damp towel. Repeat with remaining turnovers.
Place about ¼ to ½ inch of oil in a non-stick frying pan and heat. Place turnovers in hot oil and fry over low heat until each side is golden, about 5 minutes on each side. Drain on paper towels.
Enchilada Chile Sauce
To begin the Enchiladas we will make the sauce, which is the key to the whole dish.
In a frying pan, add:
- 1 Tbl lard or vegetable oil
- 4 cloves garlic, chopped
Saute around until garlic a bit golden
Add:
- 3 Tbl red chile powder
- 3 tsp oregano
- 1 tsp crushed whole cumino seed
Stir around until hot and starts to smell good, add:
- 2 1/2 Tbl cocoa
- 6 cup water or meat stock
- couple bouillon cubes, optional
Bring the sauce to a gentle simmer, and let simmer till needed.
The Meat, Onions and Cheese
While the sauce is simmering, fry up a pound of hamburger gently, or chop up 1 lb. roast pork or roast beef and add to the chile sauce. Let meat simmer gently in chile sauce for 20-30 minutes.
Next, finely chop 1 large onion and grate 1 lb. Monterey Jack or a mild cheddar cheese. Reserve. These will be used between the layers of your enchilada.
Tortillas, and Enchilada Construction
You can obtain corn tortillas about anywhere now. Buy the best you can get, the difference in quality is significant. Tortillas can be made at home using prepared masa, but to do it right is difficult, and the resulting tortillas are usually no better than the store bought ones. The best tortillas are prepared from scratch, but this is a very labor intensive and time consuming process, best left to true afecionados, and the very poor.
To fry the tortillas bring a small, heavy frying pan with about a half inch of lard or oil in it up to a sufficient temperature that a piece of tortilla dropped in it will rise to the surface in a couple seconds and sizzle.
To cook a tortilla, drop it in the oil for a couple seconds, and before it gets hard, pull it out of the oil, let the oil on it drain on a paper towel, then place the tortilla on a plate. Spoon on some of the chile meat sauce. Sprinkle on grated cheese and a bit of chopped onion. Quickly toss another tortilla in the oil. When the next tortilla is done lay it on top of the first tortilla and repeat the proceedure.
A stack of three tortillas is generally about right per person.
Because each enchilada is "custom made", and each takes time place the plates in a warm oven as you finish them so that they stay hot and so that the cheese will melt.
When you are ready to serve, remove the plates from the oven and surround the enchiladas with finely chopped lettuce. Then garnish the Enchiladas with at least a few of these:
- a bit of sour cream
- a sprinkle of fresh cilantro or parsely
- sliced black olives
- avacado in any form
- thinly sliced tomatoes
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Tomates rellenos
Ingredientes:
 2 tomates medianos.
1/2 ramillete de albahaca y perejil.
1 diente de ajo.
2 onzas de queso.
1/2 cucharada de aceite de oliva.
Sal.
Pimienta blanca.
1 pizca de azúcar.
Procedimiento:
Lave los tomates, séquelos y pártalos por la mitad de arriba a abajo. Saque la pulpa con una cucharilla y píquelo bien. Lave las hierbas, séquelas y píquelas sin los tallos gruesos.
Mezcle el tomate picado con las hierbas, el ajo, el queso, el aceite, la sal, la pimienta y el azúcar.
Rellene de masa, con una cuchara, las mitades de tomate ahuecadas.
Ponga los tomates rellenos en un plato apto para microondas y cocínelos, sin tapar, durante seis minutos, a 600 vatios, hasta que se funda el queso. Sírvalos bien calientes o templados.
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