Salvadoran FoodSalvadoran toasted-corn tamalitos with spinach, ricotta and green chile tomato sauce
An original recipe inspired by homestyle Salvadoran flavors: small corn dough tamalitos with a touch of toasted corn, filled with sautéed spinach and ricotta, steamed and served with a light roasted green chile tomato sauce.
Ingredients
- 240 g masa harina (for the dough)
- 60 g ground toasted corn (aporta sabor and textura)
- 420 ml warm water (for hidratar the dough)
- 8 g salt (divided entre dough, relleno and sauce)
- 30 ml vegetable oil (divided)
- 120 g chopped fresh spinach (without stalks gruesos)
- 100 g chopped white onion (divided)
- 9 g minced garlic (divided)
- 180 g ricotta cheese (for the relleno)
- 60 g grated Salvadoran hard cheese (for the relleno)
- 500 g ripe tomatoes (for the sauce)
- 80 g green chile pepper (asado and without semillas if desired menos picante)
- 1 g dried oregano (for the sauce)
- 6 pieces banana leaves (10 in, limpias y pasadas por calor)
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. Pass the banana leaves over an open flame or a hot skillet for 10 to 15 seconds per side to soften them. Set aside once clean and flexible.
- 2
2. In a large bowl, mix the masa harina, ground toasted corn, and 4 g salt. Gradually add 420 ml (1 3/4 cups) warm water, then mix in 15 ml (1 tbsp) vegetable oil. Stir until you have a soft, moist dough. Let it rest for 10 minutes.
- 3
3. Heat a skillet over medium heat, about 350°F / 175°C surface temperature. Add 15 ml (1 tbsp) vegetable oil, half of the chopped onion, and half of the minced garlic. Cook for 2 minutes until softened.
- 4
4. Add the chopped fresh spinach to the skillet and cook for 2 to 3 minutes, stirring, until wilted and any excess moisture has evaporated. Add 2 g salt and remove from the heat.
- 5
5. Transfer the sautéed spinach to a bowl and mix it with the ricotta and grated Salvadoran hard cheese. Set the filling aside.
- 6
6. For the sauce, preheat a griddle, cast-iron skillet, or broiler pan over medium-high heat, about 400°F / 205°C. Roast the tomatoes and green chile for 8 to 10 minutes, turning them, until they have charred spots and loosened skins.
- 7
7. Blend the roasted tomatoes, roasted green chile, remaining onion, remaining garlic, dried oregano, and 2 g salt until slightly rustic in texture.
- 8
8. Pour the sauce into a small saucepan and cook over medium-low heat, about 300°F / 150°C, for 10 minutes, stirring occasionally, until slightly thickened. Adjust salt if needed.
- 9
9. To assemble, place one banana leaf on the work surface. Spread a portion of dough, about 50 g (about 1/4 cup), in the center, shaping a small rectangle. Add 2 tablespoons of the spinach, ricotta, and cheese filling on top.
- 10
10. Cover the filling with an additional spoonful of dough, close the leaf by folding the sides toward the center and then folding the ends, forming a packet. Repeat with the remaining dough, filling, and banana leaves.
- 11
11. Place the tamalitos in a steamer with boiling water underneath. Steam them covered over medium heat, with the water at about 212°F / 100°C, for 25 minutes.
- 12
12. Remove the tamalitos from the steamer and let them rest for 5 minutes. Serve hot with the green chile tomato sauce on top or on the side.
Chef tips
If the dough feels dry, add 1 to 2 extra tablespoons of warm water. If it is too soft, mix in a little more masa harina. Do not overfill the tamalitos so they hold their shape during steaming.
Substitutions
You can replace the ricotta with soft ricotta-style cheese or crumbly farmer cheese mixed with 1 to 2 tablespoons of cream. Spinach can be swapped for finely chopped chard. If banana leaves are unavailable, use sturdy parchment paper and then foil to wrap.
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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