Salvadoran FoodSalvadoran yuca and black bean stuffed cakes with hard cheese, pineapple slaw, and roasted tomato sauce
An original recipe inspired by traditional Salvadoran flavors: golden yuca cakes filled with seasoned black beans and hard cheese, served with a fresh pineapple slaw and a homemade roasted tomato sauce. Crisp outside and tender inside, perfect for lunch or a light dinner.
Ingredients
- 700 g peeled yuca, cut into chunks (for the dough)
- 8 g salt (divided entre the yuca, the curtido and the sauce)
- 240 g cooked black beans, drained (for the relleno)
- 120 g white onion, finely chopped (divided for relleno, curtido and sauce)
- 9 g garlic, minced (divided for relleno and sauce)
- 60 ml vegetable oil (divided for relleno, dorado and sauce)
- 2 g ground cumin (for the relleno)
- 1 g dried oregano (for the relleno)
- 80 g grated hard Salvadoran cheese (for the relleno)
- 50 g egg (for ligar the dough)
- 35 g rice flour (for the dough)
- 150 g fresh pineapple, thinly julienned (for the curtido)
- 120 g white cabbage, finely shredded (for the curtido)
- 60 g grated carrot (for the curtido)
- 30 ml white vinegar (for the curtido)
- 8 g sugar (for the curtido)
- 8 g chopped cilantro (divided entre curtido and sauce)
- 450 g ripe tomatoes (for the sauce)
- 60 g green pepper (in strips, for the sauce)
- 120 ml water (for ajustar 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 yuca in a pot with enough water to cover and 1 teaspoon of salt. Cook over medium heat for 20 to 25 minutes, until very tender. Drain, remove any tough inner fibers, and mash while still hot until smooth.
- 2
2. While the yuca cooks, make the filling. Heat 1 tablespoon vegetable oil in a skillet over medium heat. Sauté 1/2 cup chopped onion and 2 garlic cloves for 2 to 3 minutes. Add the black beans, cumin, oregano, and 1/4 teaspoon salt. Cook for 4 minutes, lightly mashing the beans so they hold together. Remove from the heat and let cool, then mix with the grated hard cheese.
- 3
3. When the mashed yuca is warm, add the egg, rice flour, and 1/4 teaspoon salt. Mix until a soft, shapeable dough forms. If it feels too wet, let it rest for 5 minutes so the flour can absorb some moisture.
- 4
4. For the slaw, combine the pineapple, cabbage, carrot, remaining onion, white vinegar, sugar, 1/4 teaspoon salt, and 1 tablespoon chopped cilantro in a bowl. Toss well and let sit for at least 15 minutes so the flavors meld.
- 5
5. Preheat the oven to 400°F (200°C). Place the tomatoes, green pepper, 1/4 cup onion, and 1 garlic clove on a tray. Drizzle with 1 tablespoon vegetable oil and roast for 18 to 20 minutes, until the tomatoes are soft and lightly charred at the edges.
- 6
6. Transfer the roasted tomatoes, green pepper, roasted onion, roasted garlic, water, 1/4 teaspoon salt, and 1 tablespoon chopped cilantro to a blender. Blend into a rustic sauce. Pour the sauce into a small saucepan and cook for 5 minutes over medium-low heat to concentrate the flavor.
- 7
7. Shape the stuffed cakes: take a portion of yuca dough, flatten it in your palm, add a generous spoonful of the bean and cheese filling, and seal well, shaping it into an oval. Repeat until all the dough and filling are used.
- 8
8. Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium heat. Brown the stuffed cakes for 3 to 4 minutes per side, until well sealed and golden on the outside.
- 9
9. Serve the stuffed cakes hot with the roasted tomato sauce underneath or on the side, and top with the pineapple slaw. Use all the sauce and all the slaw when serving to balance the crisp exterior and soft interior.
Chef tips
Always remove the tough core from the cooked yuca for a smoother dough. For a crispier exterior, chill the shaped stuffed cakes for 10 minutes before browning them.
Substitutions
You can substitute the hard cheese with firm fresh cheese for a milder flavor. Black beans can be replaced with cooked red beans, and rice flour can be swapped for cornstarch in the same amount to help bind the dough.
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 imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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