Salvadoran FoodYuca Baskets with Achiote Chicken and Fresh Cabbage Salad
An original Salvadoran-inspired recipe featuring traditional flavors: baked golden yuca baskets filled with achiote-seasoned chicken, tomato, and garlic, served with a fresh cabbage, radish, and lime salad. Crisp outside, tender inside, and deeply homey.
Ingredients
- 700 g peeled yuca, cut into chunks (for the base of the canastitas)
- 8 g salt (divided)
- 30 g butter (for the puree of yuca)
- 80 g grated Salvadoran quesillo (mezclado en the yuca)
- 30 ml vegetable oil (divided)
- 400 g chicken breast, shredded or small diced (cocida or cruda en cubitos small)
- 20 g achiote paste (for the relleno)
- 120 g white onion, chopped (divided)
- 12 g garlic, minced (divided)
- 180 g ripe tomato, diced (for the relleno)
- 2 g ground cumin (for the relleno)
- 1 g black pepper (for the relleno)
- 60 ml chicken broth or water (for humedecer the relleno)
- 200 g finely shredded cabbage (for the ensalada fresh)
- 80 g radishes, thinly sliced (for the ensalada)
- 45 ml lime juice (freshly squeezed)
- 15 g cilantro, chopped (for the ensalada)
- 1 g dried oregano (for the ensalada)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 200 °C / 400 °F. Lightly grease a muffin tin or individual molds with a little of the vegetable oil.
- 2
2. Cook the yuca in a pot with enough water and 4 g salt for 20 to 25 minutes, until very tender. Drain, remove any tough inner fibers, and mash while hot with the butter and grated quesillo until you have a firm, even mash.
- 3
3. Divide the yuca mash into 4 portions and press them into the molds to form baskets with a base and sides. Lightly brush or rub the surface with a little vegetable oil and bake for 18 to 20 minutes at 200 °C / 400 °F, until the edges are golden.
- 4
4. While the baskets bake, heat the remaining vegetable oil in a skillet over medium heat. Sauté the chopped onion and half of the garlic for 3 to 4 minutes, until fragrant and softened.
- 5
5. Add the chicken, achiote paste, diced tomato, cumin, black pepper, and the remaining 4 g salt. Cook for 6 to 8 minutes, stirring well so the achiote coats the chicken evenly.
- 6
6. Stir in the chicken broth or water and cook 3 to 5 minutes more, until the filling is juicy but not runny. Remove from the heat.
- 7
7. In a bowl, combine the shredded cabbage, radishes, remaining onion, remaining garlic, lime juice, chopped cilantro, and dried oregano. Toss well and let rest for 5 minutes so the fresh salad develops flavor.
- 8
8. Carefully unmold the yuca baskets. Fill each one with the hot achiote chicken and serve the fresh cabbage-radish salad on top or alongside.
- 9
9. Serve immediately to enjoy the contrast between the golden yuca, juicy filling, and crisp salad.
Chef tips
If the yuca seems too moist, let it dry for 1 to 2 minutes over low heat before mashing. For easier unmolding, let the baskets rest for 3 minutes after baking.
Substitutions
You can substitute the quesillo with low-moisture mozzarella. If you do not have achiote paste, use 1 teaspoon achiote powder mixed with 1 tablespoon oil. The chicken can be replaced with shredded cooked turkey.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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