Salvadoran FoodSalvadoran chayote and red bean hand pies with fresh cheese and roasted tomato cilantro sauce
Original hand pies inspired by home-style Salvadoran flavors, made with a soft corn dough and filled with sautéed chayote, mashed red beans, and fresh cheese. They are served with a roasted tomato sauce scented with cilantro for a juicy, traditional contrast.
Ingredients
- 240 g masa harina corn flour (for the dough)
- 360 ml warm water (approx., for hidratar the dough)
- 6 g salt (divided entre dough, relleno and sauce)
- 45 ml vegetable oil (divided for relleno, fritura ligera and sauce)
- 300 g chayote (pelado and cut en cubitos small)
- 120 g white onion (finely chopped, divided)
- 9 g garlic (chopped, divided)
- 240 g cooked red beans (escurridos and machacados)
- 1 g ground cumin (for the relleno)
- 120 g fresh cheese (desmenuzado)
- 500 g ripe tomatoes (for roasting and licuar)
- 20 g fresh cilantro (chopped)
- 30 g green chile (without semillas, for the sauce)
- 4 g sugar (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 tomatoes, half of the onion, 1 garlic clove, and the green chile on a baking tray or ovenproof skillet. Roast at 400 °F / 200 °C for 18 minutes, turning once, until the tomatoes are soft and lightly charred in spots.
- 2
2. While the vegetables roast, heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the chayote, the remaining half of the onion, and 1 garlic clove. Cook for 6 to 8 minutes until the chayote is tender but not mushy.
- 3
3. Stir in the mashed red beans, ground cumin, and half of the salt. Cook 2 minutes more, mixing well. Remove from the heat, let cool slightly, and fold in the crumbled fresh cheese. Set the filling aside.
- 4
4. In a large bowl, mix the masa harina with the remaining salt. Gradually add the warm water and knead until you have a soft, moist, workable dough. Let it rest for 5 minutes.
- 5
5. Remove the roasted vegetables from the oven. Blend the tomatoes, roasted onion, roasted garlic, green chile, the remaining garlic clove, cilantro, sugar, and 1 tablespoon vegetable oil until smooth and lightly saucy.
- 6
6. Heat a small saucepan over medium heat, pour in the blended sauce, and cook for 6 minutes, stirring occasionally, until slightly thickened. Adjust salt to taste and keep warm.
- 7
7. Divide the dough into 12 equal portions. Roll each portion into a ball, then flatten it between two sheets of plastic or wax paper to make discs about 10 cm / 4 inches wide.
- 8
8. Place 1 generous tablespoon of the chayote, red bean, and fresh cheese filling in the center of each disc. Fold into half-moons and press the edges well to seal. If needed, lightly moisten the edges with water.
- 9
9. Heat the remaining tablespoon of vegetable oil on a griddle or large skillet over medium heat. Cook the hand pies in batches for 3 to 4 minutes per side, until firm, lightly golden, and heated through.
- 10
10. Serve the Salvadoran hand pies hot with the roasted tomato cilantro sauce spooned over the top or on the side.
Chef tips
For a better seal, keep the filling away from the edges. If the dough cracks, add 1 to 2 extra tablespoons of warm water.
Substitutions
You can replace the fresh cheese with crumbled queso duro blando for a saltier flavor. If chayote is unavailable, use well-drained firm zucchini, though the flavor will be different.
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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