Salvadoran potato and chipilín turnovers with fresh curd cheese and roasted tomato sesame sauce

Instructions

1. 1

   1. Place the potatoes in a pot with enough water and 1/2 teaspoon salt. Cook over medium-high heat for 15 to 18 minutes, until very tender. Drain well and mash into a dry puree while still hot.

2. 2

   2. Add the cornstarch, egg, chopped chipilín, 1/2 teaspoon salt, and black pepper to the mashed potatoes. Mix until a soft, shapeable dough forms that is not too wet. Let it rest for 5 minutes.

3. 3

   3. In a bowl, combine the crumbled fresh curd cheese with half of the chopped onion and the cilantro. Set the filling aside.

4. 4

   4. For the sauce, place the tomatoes and garlic cloves on a skillet or griddle over medium heat. Roast for 10 to 12 minutes, turning them, until the tomatoes are blistered in spots and soft. If you prefer the oven, roast them on a tray at 400°F / 200°C for 15 minutes.

5. 5

   5. Blend the roasted tomatoes, garlic, remaining onion, water, oregano, 1/4 teaspoon salt, and toasted sesame seeds until you get a rustic-textured sauce.

6. 6

   6. Heat 1 tablespoon oil in a small saucepan over medium heat. Pour in the sauce and cook for 8 to 10 minutes, stirring occasionally, until slightly thickened. Keep warm.

7. 7

   7. Divide the potato dough into 8 portions. With lightly oiled hands, flatten each portion into a disk. Place a heaping tablespoon of the curd cheese filling in the center and close it into a half-moon turnover, sealing the edges well.

8. 8

   8. Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Cook the turnovers for 3 to 4 minutes per side, until golden and lightly crusted. Avoid moving them too much so they do not open.

9. 9

   9. Serve the turnovers hot with the roasted tomato sesame sauce spooned over or on the side.

10. 10

    10. If you want to keep them warm while finishing the batches, place them on a tray in a 200°F / 95°C oven for up to 10 minutes.