Salvadoran FoodSalvadoran yuca and squash croquettes with queso duro blando and roasted tomato pepita sauce
Crisp on the outside and soft inside, these croquettes are made with cooked yuca and local squash, mixed with queso duro blando and served with a roasted tomato sauce enriched with toasted pumpkin seeds. This is an original recipe inspired by traditional Salvadoran flavors.
Ingredients
- 500 g yuca, peeled and cut into chunks (for cocer and hacer puree)
- 250 g Salvadoran squash, small diced (without semillas)
- 120 g queso duro blando, grated (divided for the mezcla and the acabado)
- 80 g white onion, finely chopped (divided)
- 10 g garlic, minced (divided)
- 15 g fresh cilantro, chopped (divided)
- 1 unit egg (for ligar the mezcla)
- 30 g corn flour (for ajustar textura)
- 6 g salt (or to taste, divided)
- 2 g ground black pepper (divided)
- 60 ml vegetable oil (divided for sofreír and dorar)
- 400 g ripe tomatoes (whole for roasting)
- 25 g pumpkin seeds (tostada)
- 30 g green chile (without semillas if desired menos picante)
- 180 ml water (for the sauce)
- 15 ml lime juice (for balancear the sauce)
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 and 3 g (1/2 tsp) salt. Cook for 20 to 25 minutes until very tender. Drain, remove any tough inner fibers, and mash until smooth.
- 2
2. While the yuca cooks, preheat the oven to 220 °C / 425 °F. Place the tomatoes, green chile, half of the onion, and half of the garlic on a tray. Drizzle with 15 ml (1 tbsp) vegetable oil and roast for 18 to 20 minutes until the tomatoes are browned and soft.
- 3
3. Cook the squash in a skillet over medium heat with 15 ml (1 tbsp) oil, the remaining onion, and the remaining garlic for 6 to 8 minutes, stirring, until tender and without excess moisture. Season with 1 g (1/4 tsp) black pepper and a pinch of salt.
- 4
4. In a large bowl, mix the mashed yuca, cooked squash, 90 g (3/4 cup) queso duro blando, the egg, corn flour, and half of the cilantro. Add the remaining salt and mix well until a firm but soft dough forms. If it feels too wet, let it rest for 5 minutes so the corn flour absorbs moisture.
- 5
5. Shape 8 oval croquettes with lightly oiled hands. Refrigerate them for 10 minutes so they hold their shape better during browning.
- 6
6. Toast the pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes until fragrant, being careful not to burn them. Blend the pumpkin seeds with the roasted tomatoes, green chile, roasted onion, roasted garlic, water, lime juice, and the remaining black pepper until you get a slightly thick sauce.
- 7
7. Pour the sauce into a small saucepan and cook over medium heat for 5 minutes, stirring, to bring the flavors together. Adjust salt if needed.
- 8
8. Heat the remaining vegetable oil in a wide skillet over medium heat. Brown the croquettes for 3 to 4 minutes per side until crisp and heated through in the center.
- 9
9. Serve the croquettes over the hot sauce and finish with the remaining queso duro blando and the remaining cilantro on top.
Chef tips
For an even crispier texture, chill the croquettes for 20 minutes before browning. It also helps to cook off excess moisture from the squash so the mixture does not become too soft.
Substitutions
You can substitute queso duro blando with firm fresh cheese or well-drained quesillo. If Salvadoran squash is unavailable, use butternut squash. Pepitoria can be replaced with hulled pumpkin seeds.
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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