Salvadoran FoodSalvadoran Yuca Baskets with Dried Shrimp, Tomatillo Sauce, and Alguashte
An original recipe inspired by traditional flavors of El Salvador: baked yuca baskets with cheese, filled with sautéed dried shrimp and onion, served with a mild tomatillo sauce and finished with toasted alguashte. Crisp outside, tender inside, and deeply aromatic.
Ingredients
- 700 g peeled yuca, cut into chunks (for the base of the canastitas)
- 80 g hard Salvadoran cheese, grated (for mezclar with the yuca)
- 1 unit egg (beaten)
- 5 g salt (divided)
- 1 g black pepper (divided)
- 30 ml vegetable oil (divided)
- 120 g cleaned dried shrimp (without peel dura if possible)
- 120 g white onion, chopped (divided)
- 6 g garlic, minced
- 60 g green pepper, chopped
- 300 g tomatillos (without peel)
- 150 g ripe tomato (en cuartos)
- 12 g fresh cilantro, chopped (divided)
- 24 g ground toasted pumpkin seed seasoning (more a poco extra for terminar)
- 180 ml water (for the recado)
- 15 ml lime juice (for terminar)
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. Place the yuca in a pot with enough water to cover and half of the salt. Cook for 20 to 25 minutes, until very tender. Drain, remove any tough core fibers, and mash while still hot into a firm purée.
- 2
2. Add the grated hard cheese, egg, a pinch of black pepper, and 1 tablespoon of vegetable oil to the mashed yuca. Mix well until a uniform dough forms. Divide into 8 portions.
- 3
3. Preheat the oven to 400°F / 200°C. Lightly grease a muffin pan or small ovenproof molds with oil. Press each yuca portion into the molds, shaping compact little baskets with a base and sides.
- 4
4. Bake the baskets for 18 to 20 minutes at 400°F / 200°C, until the edges look lightly golden and firm. Remove and let rest for 5 minutes before carefully unmolding.
- 5
5. While they bake, heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add half of the chopped onion and the garlic. Sauté for 2 minutes until fragrant.
- 6
6. Add the dried shrimp and green pepper. Cook for 3 to 4 minutes, stirring, until the shrimp softens slightly from the steam and blends well with the onion. Add 1 tablespoon chopped cilantro and a pinch of black pepper. Keep warm.
- 7
7. For the sauce, place the tomatillos and tomato on a small tray. Roast them in the oven for 10 minutes at 400°F / 200°C, or until softened with a few charred spots.
- 8
8. Blend the roasted tomatillos, roasted tomato, remaining onion, water, alguashte, remaining salt, and the rest of the cilantro until you have a thick but pourable sauce.
- 9
9. Pour the mixture into a saucepan and cook over medium heat for 6 to 8 minutes, stirring often, until the sauce thickens slightly and the alguashte is fully incorporated. Finish with the lime juice.
- 10
10. Fill each yuca basket with the dried shrimp mixture. Serve with a generous spoonful of tomatillo sauce on top or on the side, and finish with an extra pinch of alguashte.
Chef tips
If the yuca dough feels too moist, let it rest for 3 to 5 minutes before shaping the baskets. For a crisper edge, bake 2 extra minutes, watching closely so they do not dry out too much.
Substitutions
You can substitute the hard cheese with a dry grated fresh cheese. If you cannot find miltomate, use tomatillos. Culantro may be replaced with extra cilantro if needed.
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 imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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