Salvadoran FoodSalvadoran corn and nightshade leaf cakes with spiced fresh curd and warm green chile tomato sauce
Savory golden cakes made with blended fresh corn, chopped mora leaves, and a touch of onion, served with seasoned fresh curd and a warm roasted tomato and green chile sauce. This is an original recipe inspired by traditional Salvadoran flavors, ideal for lunch or a light dinner.
Ingredients
- 300 g fresh corn kernels (for the dough of the panquecitos)
- 80 g mora leaves (lavadas and chopped finely)
- 100 g white onion (50 g for the dough and 50 g for the sauce, chopped)
- 2 unit eggs (for ligar the mezcla)
- 40 g rice flour (approx. 1/3 cup)
- 60 g grated queso duro blando (for the dough)
- 6 g salt (divided entre dough, cuajada and sauce)
- 1 g black pepper (ground)
- 45 ml vegetable oil (for frying and for the sauce)
- 150 g fresh curd cheese (desmenuzada)
- 60 ml Salvadoran cream (for mezclar with the cuajada)
- 1 g dried oregano (for the cuajada especiada)
- 300 g ripe tomatoes (for roasting and licuar)
- 30 g green chile (without semillas if desired menos picante)
- 6 g garlic (for the sauce)
- 60 ml water (for ajustar 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. Preheat the oven to 400 °F / 200 °C. Place the tomatoes, green chile, 50 g of the onion, and the garlic on a small tray; drizzle with 15 ml (1 tbsp) vegetable oil and roast for 18 minutes, until the tomatoes are soft and lightly browned at the edges.
- 2
2. While the vegetables roast, place the mora leaves in boiling water for 1 minute, then transfer them to cold water. Drain very well and finely chop them so they blend evenly into the batter.
- 3
3. In a blender, process the fresh corn kernels with the eggs until thick but still slightly textured. Transfer the mixture to a bowl.
- 4
4. Add the chopped mora leaves, the remaining 50 g chopped white onion, rice flour, grated queso duro blando, 3 g (1/2 tsp) salt, and black pepper to the bowl. Mix well until you have a moist, even batter.
- 5
5. In a separate bowl, combine the crumbled fresh curd cheese with Salvadoran cream, dried oregano, and 1 g (1/8 tsp) salt. Set this spiced curd aside for serving.
- 6
6. Remove the roasted tomatoes, green chile, onion, and garlic from the oven. Blend them with the water and 2 g (3/8 tsp) salt until smooth.
- 7
7. Heat a small skillet over medium heat and add 15 ml (1 tbsp) vegetable oil. Pour in the blended sauce and cook for 5 to 7 minutes, stirring occasionally, until slightly thickened, warm, and aromatic. Keep warm over low heat.
- 8
8. Heat a large skillet over medium heat, about 350 °F / 175 °C at the cooking surface. Add the remaining 15 ml (1 tbsp) vegetable oil. Form 8 small cakes from the batter and cook them for 3 to 4 minutes per side, until golden and fully cooked in the center.
- 9
9. Serve the cakes hot, place the spiced curd on top or on the side, and spoon over the warm green chile tomato sauce.
- 10
10. For a more traditional presentation, finish each serving with an extra spoonful of sauce over the cakes just before bringing them to the table.
Chef tips
Drain the mora leaves very well after blanching so the batter does not become too wet. If the corn is especially juicy, add 1 extra tablespoon of rice flour.
Substitutions
You can substitute the mora leaves with tender chard if unavailable. The fresh curd can be replaced with crumbled fresh cheese, and queso duro blando with another mild, dry grating cheese.
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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