Salvadoran FoodSalvadoran corn roll with chipilín, quesillo, and roasted tomato sauce
An original recipe inspired by traditional Salvadoran flavors: a soft corn dough filled with sautéed chipilín and quesillo, rolled in garden leaves or parchment paper, steamed, and served with roasted tomato sauce and cream. It delivers the homestyle spirit of Salvadoran cooking in a distinctive, comforting format.
Ingredients
- 240 g masa harina (for the dough)
- 420 ml warm water (approx., for hidratar the dough)
- 6 g salt (divided)
- 28 g butter (derretida)
- 30 ml vegetable oil (divided)
- 80 g fresh chipilín leaves (leaves limpias, without stalks duros)
- 100 g white onion (finely chopped)
- 9 g garlic (chopped)
- 200 g Salvadoran quesillo (desmenuzado or in strips)
- 500 g ripe tomatoes (for roasting)
- 120 g green pepper (without semillas, en trozos)
- 120 ml Salvadoran cream (for servir)
- 10 g fresh cilantro (chopped)
- 6 units garden leaves or parchment paper (for envolver the rollos)
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. In a large bowl, mix the masa harina with 1 teaspoon of the salt. Gradually add the warm water, then the melted butter. Knead for 3 to 4 minutes until you have a soft, moist but manageable dough. Cover and let it rest for 10 minutes.
- 2
2. Heat 1 tablespoon of the vegetable oil in a skillet over medium heat. Add the onion and cook for 3 minutes. Stir in the garlic and cook 30 seconds more. Add the chipilín and 2 tablespoons of water; cook for 2 minutes until softened. Remove from the heat and let cool for 5 minutes.
- 3
3. Preheat a griddle, cast-iron skillet, or roasting tray to 450°F / 230°C. Place the tomatoes and green pepper on it, coat them with the remaining tablespoon of vegetable oil, and roast for 15 to 18 minutes, turning once, until charred in spots and softened.
- 4
4. Transfer the roasted tomatoes, green pepper, half of the cilantro, the remaining 1 garlic clove, and 1/2 teaspoon salt to a blender. Blend into a slightly rustic sauce. Pour the sauce into a small saucepan and cook over medium heat for 5 minutes to concentrate the flavor.
- 5
5. Divide the dough into 6 equal portions. If using garden leaves, dip them in hot water for 10 to 15 seconds to soften; if using parchment paper, cut it into large rectangles.
- 6
6. On each leaf or paper, spread one portion of dough into a rectangle about 5 x 7 inches and 1/2 inch thick. Divide the chipilín mixture down the center and add quesillo to each portion.
- 7
7. Using the leaf or paper, roll each rectangle up to fully enclose the filling. Fold in the ends so the quesillo stays inside.
- 8
8. Place the rolls in a steamer over boiling water. Steam, covered, for 18 to 20 minutes, until the dough is firm and cooked through. Keep the water at a gentle boil throughout cooking.
- 9
9. Let the rolls rest for 3 minutes before unwrapping. Serve each one with roasted tomato sauce, Salvadoran cream, and the remaining cilantro on top.
- 10
10. For a more golden finish, you can place the cooked rolls in a nonstick skillet over medium heat for 1 minute per side, or in a 400°F / 200°C oven for 5 minutes before serving.
Chef tips
If the dough cracks while spreading, add 1 or 2 more tablespoons of warm water. Cook the chipilín just enough to preserve its herbal aroma. The sauce tastes best when the tomatoes are roasted until the skins are lightly blackened.
Substitutions
You can replace quesillo with low-moisture mozzarella if Salvadoran quesillo is unavailable. If you cannot find chipilín, use baby spinach or tender chard, though the flavor will be different. Salvadoran cream can be replaced with thick crema fresca.
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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