Salvadoran FoodSalvadoran yuca and black bean stuffed fritters with quesillo, roasted tomato sauce, and pickled red onion
An original recipe inspired by traditional Salvadoran flavors: crispy stuffed fritters made with cooked yuca and seasoned black beans, filled with melty quesillo, served with roasted tomato sauce and quick-pickled red onion. Ideal for lunch, a light dinner, or a savory snack.
Ingredients
- 700 g yuca, peeled and cut into chunks (for the dough)
- 8 g salt (divided)
- 200 g cooked black beans, drained (for the relleno)
- 80 g white onion, finely chopped (divided entre relleno and sauce)
- 6 g garlic, minced (divided)
- 45 ml vegetable oil (more suficiente for frying)
- 1 g ground cumin (for the relleno)
- 120 g Salvadoran quesillo, cut into strips (for rellenar)
- 400 g ripe tomatoes (for roasting and hacer sauce)
- 60 g green chile (without semillas if desired menos picante)
- 1 g dried oregano (for the sauce)
- 120 ml water (for ajustar the sauce)
- 100 g red onion, thinly sliced (for the curtido)
- 60 ml white vinegar (for the curtido)
- 4 g sugar (for the curtido)
- 8 g fresh cilantro, chopped (for terminar)
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
Place the yuca in a pot with enough water and 1 teaspoon of the salt. Cook over medium heat until very tender, 20 to 25 minutes. Drain, remove any tough fibrous core, and mash until smooth. Let it cool slightly.
- 2
While the yuca cooks, make the pickled onion: combine the red onion with the white vinegar, sugar, and 1/4 teaspoon salt in a bowl. Lightly massage with your hands or a spoon and let it rest for at least 20 minutes.
- 3
For the sauce, heat a skillet or griddle over medium-high heat. Roast the tomatoes, green chile, half of the white onion, and half of the garlic for 8 to 10 minutes, turning them until softened and charred in spots. Blend the roasted vegetables with the oregano, water, and 1/4 teaspoon salt.
- 4
Pour 1 tablespoon of vegetable oil into a small saucepan and heat over medium heat. Add the blended sauce and cook for 8 to 10 minutes, stirring occasionally, until slightly thickened. Keep warm.
- 5
For the filling, heat 1 tablespoon of vegetable oil in a skillet over medium heat. Sauté the remaining white onion and remaining garlic for 2 minutes. Add the black beans, cumin, and 1/4 teaspoon salt. Cook for 3 to 4 minutes, mashing some of the beans so the filling becomes compact. Let cool for 5 minutes.
- 6
With lightly oiled hands, take about 90 g (3 oz) of mashed yuca and form a thick disk. Place 1 tablespoon of the bean filling and one strip of quesillo in the center. Carefully seal and shape into a compact cylinder or oval. Repeat with the remaining yuca, beans, and quesillo.
- 7
Heat enough oil for frying in a deep skillet or pot to 350°F (175°C). Fry the stuffed fritters in batches for 3 to 4 minutes per side, until golden and crisp. Transfer to a paper towel-lined plate.
- 8
Serve the fritters hot over or alongside the roasted tomato sauce. Top with the drained pickled red onion and finish with chopped fresh cilantro.
Chef tips
If the yuca dough feels sticky, lightly oil your hands. Do not overfill the fritters or they may open while frying. The sauce can be made a few hours ahead and reheated over low heat.
Substitutions
You can use low-moisture mozzarella if Salvadoran quesillo is unavailable. Black beans can be replaced with cooked red beans, though the final flavor will be different. Cilantro may be swapped for fresh parsley if preferred.
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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