Salvadoran potato and loroco rolls with roasted tomato sauce and alguashte cream

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the tomatoes, half of the onion in slices, and 2 garlic cloves on a baking tray. Add 1 tablespoon vegetable oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon oregano. Roast for 20 to 22 minutes, until the tomatoes are very soft and lightly charred at the edges.

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   2. While the sauce roasts, bring water to a boil in a wide pot. Add the potato slices and cook for 3 to 4 minutes, just until flexible but not falling apart. Drain carefully and place them on a clean towel to dry.

3. 3

   3. Heat the remaining tablespoon of vegetable oil in a skillet over medium heat. Sauté the chopped half of the onion for 3 minutes. Add 1 minced garlic clove and cook 30 seconds more. Add the loroco, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and the remaining 1/2 teaspoon oregano. Cook for 2 to 3 minutes, stirring, until the loroco is fragrant. Remove from the heat and let cool slightly.

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   4. Mix the sautéed loroco with the crumbled fresh cheese and half of the chopped cilantro to make the filling.

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   5. Take one potato slice, place a spoonful of filling on one end, and gently roll it up. Repeat with all the slices and arrange the rolls in a lightly greased baking dish, seam side down.

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   6. Bake the rolls at 200 °C / 400 °F for 12 minutes, until heated through and lightly golden around the edges.

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   7. Transfer the roasted tomatoes, roasted onion, roasted garlic, and tray juices to a blender. Add 120 ml / 1/2 cup water and blend until smooth. Pour the sauce into a saucepan and cook for 5 minutes over medium heat. Adjust with the remaining salt and black pepper to taste.

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   8. In a bowl, mix the Salvadoran cream, milk, and 2 tablespoons alguashte until combined. If you want a looser texture, add 1 to 2 tablespoons water. Stir in a pinch of salt.

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   9. Spoon a base of roasted tomato sauce onto each plate, place the potato rolls on top, and finish with the alguashte cream. Sprinkle the remaining tablespoon of alguashte and the rest of the cilantro over the top before serving.