Salvadoran FoodSalvadoran nixtamal corn turnovers with loroco, ricotta-style cheese, and creamy roasted tomato sauce
Golden, crisp turnovers made with nixtamal corn dough, filled with loroco and seasoned fresh ricotta-style cheese, served with a creamy roasted tomato and onion sauce. An original recipe inspired by traditional Salvadoran flavors.
Ingredients
- 240 g nixtamalized corn masa flour (for the dough)
- 360 ml warm water (approx., for hidratar the dough)
- 5 g salt (divided entre dough, relleno and sauce)
- 45 ml vegetable oil (more extra for frying poco a poco)
- 80 g chopped loroco buds (fresh or descongelado)
- 180 g ricotta-style fresh cheese (well escurrido)
- 100 g white onion, finely chopped (divided)
- 6 g minced garlic (divided)
- 1 g ground cumin (for the relleno)
- 450 g ripe tomatoes (for roasting and licuar)
- 120 ml Salvadoran-style cream (for the sauce)
- 8 g fresh chopped cilantro (for terminar the sauce)
- 1 g ground black pepper (for the relleno and 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 425 °F / 220 °C. Place the tomatoes on a baking tray with 30 g (about 1/4 cup) of the onion, 1 garlic clove, and 15 ml (1 tbsp) vegetable oil. Roast for 18 minutes, until the tomatoes are soft and lightly charred in spots.
- 2
2. Meanwhile, make the filling. Heat 15 ml (1 tbsp) vegetable oil in a skillet over medium heat. Add the remaining onion and 1 garlic clove; cook for 3 to 4 minutes until fragrant and soft. Add the loroco, cumin, a pinch of salt, and black pepper. Cook 2 minutes more. Remove from the heat, let cool slightly, and mix with the ricotta-style fresh cheese.
- 3
3. In a large bowl, mix the masa harina with 240 ml (1 cup) warm water and 1/2 teaspoon salt. Gradually add the remaining warm water until you have a soft, moist but workable dough. Knead for 2 minutes. Divide into 8 equal portions and cover with a towel so they do not dry out.
- 4
4. Shape each turnover by placing one portion of dough between two sheets of plastic or parchment paper. Press into a disk about 12 cm (5 inches) wide. Place 2 to 3 tablespoons of the loroco and cheese filling in the center, fold into a half-moon, and seal the edges well with damp fingers.
- 5
5. Heat a shallow layer of oil in a wide skillet to about 350 °F / 175 °C over medium heat. Fry the turnovers in batches for 3 to 4 minutes per side, until golden and crisp. Transfer to paper towels.
- 6
6. For the sauce, blend the roasted tomatoes with the roasted onion, roasted garlic, Salvadoran-style cream, cilantro, the remaining salt, and a pinch of black pepper until smooth.
- 7
7. Pour the sauce into a small saucepan and cook over low heat for 3 minutes, without bringing it to a hard boil, just until hot and slightly thickened.
- 8
8. Serve the turnovers hot with the creamy roasted tomato sauce spooned over or on the side.
Chef tips
If the dough cracks while shaping, add 1 or 2 extra tablespoons of warm water. Keep your hands slightly damp to help seal the edges better.
Substitutions
You can replace the requesón with well-crumbled fresh cheese if it is fairly dry. If fresh loroco is unavailable, use thawed frozen loroco, well drained.
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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