Salvadoran FoodSalvadoran corn and spinach turnovers with fresh cheese, roasted tomato sauce, and pickled red onion
Crispy, golden turnovers made with a soft corn dough enriched with chopped spinach, filled with seasoned fresh cheese. They are served with a homemade roasted tomato sauce and a quick pickled red onion slaw with oregano and lime. An original recipe inspired by traditional Salvadoran flavors.
Ingredients
- 240 g nixtamalized corn flour (for the dough)
- 360 ml warm water (approx., ajustar si es necesario)
- 60 g fresh spinach, finely chopped (without stalks gruesos)
- 6 g salt (divided entre dough, relleno and sauce)
- 180 g crumbled fresh cheese (for the relleno)
- 40 g white onion, finely chopped (for the relleno)
- 2 g dried oregano (divided entre relleno and curtido)
- 500 ml vegetable oil (for frying; absorción approximate menor)
- 400 g ripe tomatoes (for the sauce)
- 30 g green chili pepper (without semillas for menos picante)
- 6 g garlic (for the sauce)
- 100 g red onion, thinly sliced (for the curtido)
- 45 ml lime juice (for the curtido)
- 4 g sugar (for balancear the curtido)
- 30 ml hot water (for suavizar the onion en the curtido)
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
Preheat the oven to 425°F (220°C). Place the tomatoes, green chili, and garlic cloves on a baking tray or oven-safe skillet and roast for 15 minutes at 425°F (220°C), turning halfway through, until the tomatoes are soft and lightly charred on the edges.
- 2
While the vegetables roast, make the pickled onion slaw: place the red onion in a bowl, add the hot water, lime juice, sugar, 1/2 teaspoon salt, and 1/2 teaspoon oregano. Mix well and let it rest for 15 minutes.
- 3
In another bowl, mix the crumbled fresh cheese with the white onion, 1/4 teaspoon salt, and 1/2 teaspoon oregano until evenly combined.
- 4
For the dough, combine the nixtamalized corn flour with the chopped spinach and 1/4 teaspoon salt. Gradually add the warm water and knead for 2 to 3 minutes until a soft dough forms that is moist but not sticky. Divide into 8 equal portions.
- 5
Shape each turnover by placing one portion of dough between two sheets of plastic or kitchen paper. Press into a circle about 4 inches (10 cm) wide. Place a generous tablespoon of cheese filling in the center, fold into a half-moon, and seal the edges well with damp fingers.
- 6
Heat the vegetable oil in a deep skillet to 350°F (175°C). Fry the turnovers in batches of 3 to 4 for 3 minutes per side, or until golden and crisp. Remove and drain on paper towels.
- 7
Transfer the roasted tomatoes, green chili, and garlic to a blender or food processor. Add 1/4 teaspoon salt and blend into a rustic sauce. For a thinner consistency, add 1 to 2 tablespoons of the roasted tomato juices or a little warm water and blend again.
- 8
Serve the turnovers hot with the roasted tomato sauce and the pickled red onion slaw on top or on the side.
Chef tips
If the dough cracks while shaping, add 1 extra tablespoon of warm water. Keep your hands slightly damp for easier sealing. The filling should not be watery, or the turnovers may open while frying.
Substitutions
You can substitute the spinach with finely chopped tender chard leaves. Fresh cheese can be replaced with firm cuajada or crumbled queso duro blando. For a lighter approach, you can pan-cook them with a shallow layer of oil at 350°F (175°C).
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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