Salvadoran FoodSalvadoran yuca and cheese baskets with pineapple slaw and green chile tomato sauce
Small golden baskets made from cooked cassava dough and cheese, shaped in a skillet until crisp outside and tender inside. They are served with a fresh cabbage and pineapple slaw plus a homemade tomato and green chile sauce for bright acidity and gentle heat. This is an original recipe inspired by traditional flavors of El Salvador.
Ingredients
- 700 g cassava, peeled and cut into chunks (for cocer and hacer the dough)
- 8 g salt (divided entre dough, curtido and sauce)
- 180 g Salvadoran quesillo, shredded (also puede usarse mozzarella of baja humedad)
- 16 g cornstarch (for ayudar a unir the dough)
- 45 ml vegetable oil (divided for dorar and for the sauce)
- 200 g green cabbage, finely shredded (for the curtido)
- 120 g fresh pineapple, small diced (for the curtido)
- 60 g grated carrot (for the curtido)
- 50 g red onion, thinly sliced (for the curtido)
- 30 ml white vinegar (for the curtido)
- 1 g dried oregano (for the curtido)
- 350 g ripe tomatoes (for the sauce)
- 30 g green chile (without semillas if desired menos picante)
- 6 g garlic (for the sauce)
- 70 g white onion (for the sauce)
- 120 ml water (for ajustar the sauce)
- 8 g fresh cilantro, chopped (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 cassava in a pot with enough water and 4 g salt. Cook over medium heat until very tender, 20 to 25 minutes. Drain well, remove any tough inner fiber, and mash while hot until smooth.
- 2
2. Add the shredded quesillo and cornstarch to the mashed cassava. Mix and knead with a spoon or your hands until you have a uniform, moldable dough. If it cools too much, knead for another minute so the cheese distributes evenly.
- 3
3. In a bowl, combine the cabbage, pineapple, carrot, and red onion. Add the white vinegar, 2 g salt, and dried oregano. Toss well, lightly press with clean hands, and let it rest for 15 minutes so the slaw softens slightly.
- 4
4. For the sauce, heat a skillet or griddle over medium-high heat. Roast the tomatoes, green chile, garlic, and white onion for 8 to 10 minutes, turning them, until they have browned spots and are softened.
- 5
5. Blend the roasted tomatoes, green chile, garlic, white onion, water, and 2 g salt until smooth or slightly rustic, depending on your preference.
- 6
6. Heat 1 tablespoon vegetable oil in a small saucepan over medium heat. Pour in the blended sauce and cook for 6 to 8 minutes, stirring occasionally, until slightly thickened. Adjust salt if needed.
- 7
7. Divide the cassava dough into 8 portions. Shape them into balls, then hollow each one with your fingers to create small baskets with thick walls, pressing well so they do not crack.
- 8
8. Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Place the baskets cavity-side up and cook 3 to 4 minutes per side, turning carefully, until golden and crisp on the outside.
- 9
9. If you want to keep them warm and make them firmer, transfer them to a tray and bake for 5 minutes at 375°F / 190°C.
- 10
10. To serve, place two baskets on each plate. Lightly fill the center with the pineapple slaw, spoon over the green chile tomato sauce, and finish with chopped fresh cilantro.
- 11
11. Serve immediately while the baskets are still crisp, the sauce is warm, and the slaw stays fresh.
Chef tips
Always remove the tough inner fiber from the cassava after cooking for a smoother texture. If the dough feels sticky, lightly moisten your hands with water while shaping the baskets. Do not overfill with slaw so they keep their crisp shape.
Substitutions
You can substitute the quesillo with mozzarella or Oaxaca cheese. Pineapple can be replaced with firm green mango for a tangier slaw. If you do not have green chile, use green bell pepper for a milder sauce.
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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