Salvadoran FoodGolden corn and mint tamalitos stuffed with red beans and cheese, served over roasted tomato sauce
An original recipe inspired by traditional Salvadoran flavors: small tamalitos made with sweet corn and corn flour dough, scented with mint, filled with seasoned red beans and cheese, steamed in banana leaves and then griddled for a light golden crust. They are served with a rustic roasted tomato and onion sauce.
Ingredients
- 400 g fresh corn kernels (for the dough)
- 120 g corn flour (tipo dough harina or similar)
- 45 g butter (derretida)
- 180 ml warm water (ajustar si es necesario)
- 6 g salt (divided)
- 8 g fresh mint, chopped (for the dough)
- 240 g cooked red beans (escurridos lightly)
- 120 g white onion, chopped (divided)
- 6 g garlic, chopped (divided)
- 30 ml vegetable oil (divided)
- 1 g ground cumin (for the relleno)
- 150 g fresh cheese (desmenuzado or en cubitos small)
- 500 g ripe tomatoes (for the sauce)
- 1 g dried oregano (for the sauce)
- 4 g sugar (optional, for balancear the acidez)
- 6 pieces banana leaves (10 in)
- 90 ml Salvadoran cream (for servir, optional)
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. Preheat the oven to 220 °C / 425 °F. Place the tomatoes, half of the chopped onion, and half of the chopped garlic on a tray, add 1 tablespoon vegetable oil and a pinch of the salt, and roast for 20 minutes, until the tomatoes are soft and lightly browned at the edges.
- 2
2. While the vegetables roast, make the filling. Heat the remaining tablespoon of vegetable oil in a skillet over medium heat. Add the remaining onion and remaining garlic and cook for 3 to 4 minutes until softened.
- 3
3. Add the cooked red beans, ground cumin, and a pinch of salt. Lightly mash the beans with a spoon or fork and cook for 4 to 5 minutes until the filling is thick. Remove from the heat and let cool for 5 minutes.
- 4
4. For the dough, blend the fresh corn kernels with the warm water until you have a coarse but even mixture. Transfer to a bowl and mix with the corn flour, melted butter, chopped fresh mint, and the remaining salt. Let rest for 5 minutes so the corn flour absorbs the liquid. If needed, adjust with an extra tablespoon of warm water.
- 5
5. Clean the banana leaves and pass them for a few seconds over a hot skillet or directly over a flame to soften them. Cut into 6 squares if they are not already prepared.
- 6
6. Place a portion of dough in the center of each banana leaf. Flatten it slightly, add a spoonful of the red bean filling and some fresh cheese. Cover with a little more dough and fold the leaf to form tightly sealed tamalitos.
- 7
7. Arrange the tamalitos in a steamer. Steam for 20 minutes, keeping enough hot water below to produce steady steam.
- 8
8. Remove the roasted vegetables from the oven. Blend the tomatoes, roasted onion, roasted garlic, dried oregano, and sugar with 60 ml / 1/4 cup water until you have a rustic sauce. Transfer it to a small saucepan and cook for 5 minutes over medium heat; taste and adjust salt if needed.
- 9
9. Remove the tamalitos from the steamer and let them rest for 3 minutes. Then carefully unwrap them from the banana leaves.
- 10
10. Brown the tamalitos on a griddle or nonstick skillet over medium heat for 2 to 3 minutes per side, until they develop a light golden crust.
- 11
11. Spoon the roasted tomato sauce onto each plate, place the golden tamalitos on top, and finish with Salvadoran cream if desired.
Chef tips
If the dough feels too loose, add 1 to 2 extra tablespoons of corn flour. Browning them after steaming improves the texture and deepens the corn flavor.
Substitutions
You can substitute the fresh cheese with firm shredded quesillo. The mint can be replaced with fresh cilantro if you prefer a more herbal profile. Salvadoran cream is optional.
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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