Salvadoran FoodSalvadoran toasted corn tamalitos with loroco mushrooms and quesillo cream
An original recipe inspired by traditional Salvadoran flavors: small tamalitos made with toasted corn masa, filled with sautéed mushrooms and loroco, and served with a light quesillo cream and browned onion. It has a homestyle, aromatic, comforting profile, perfect for lunch or dinner.
Ingredients
- 500 g corn masa dough (for tamalitos)
- 80 g toasted corn flour (aporta sabor profundo and textura)
- 360 ml warm water (for ajustar the dough)
- 45 ml lard or vegetable oil (for the dough)
- 8 g salt (divided entre dough, relleno and cream)
- 300 g fresh mushrooms, chopped (pueden ser champiñones)
- 90 g loroco (fresh or descongelado)
- 150 g white onion, chopped (divided for relleno and cream)
- 9 g garlic, minced (for the relleno)
- 30 ml vegetable oil (for saltear the relleno and dorar the onion)
- 1 g ground cumin (for the relleno)
- 1 g black pepper (freshly ground)
- 180 g Salvadoran quesillo, shredded (for the cream)
- 180 ml table cream (for the sauce cremosa)
- 120 ml milk (for aligerar the cream)
- 12 unit banana leaves or parchment for wrapping (cut en rectángulos)
- 80 g thinly sliced onion (for dorar and servir encima)
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 a wide skillet over medium heat. Dry-toast the toasted corn flour for 2 to 3 minutes, stirring constantly, until fragrant but not burnt. Set aside.
- 2
2. In a large bowl, mix the corn masa dough with the toasted corn flour, 360 ml (1 1/2 cups) warm water, 45 ml (3 tbsp) lard or vegetable oil, and 4 g (3/4 tsp) salt. Knead for 3 to 4 minutes until smooth, moist, and easy to shape. Cover and let rest for 10 minutes.
- 3
3. Heat 15 ml (1 tbsp) vegetable oil in a skillet over medium heat. Add 100 g (about 2/3 cup) chopped white onion and cook for 3 minutes. Add the minced garlic and cook 30 seconds more.
- 4
4. Add the chopped mushrooms, loroco, ground cumin, black pepper, and 2 g (1/4 tsp) salt. Cook over medium heat for 8 to 10 minutes, stirring, until the mushrooms release and evaporate their moisture and the filling becomes flavorful and fairly dry. Let cool for 10 minutes.
- 5
5. In a small saucepan, combine the cream, milk, shredded quesillo, 50 g (about 1/3 cup) chopped white onion, and 1 g (a pinch) salt. Cook over low heat for 4 to 6 minutes, stirring, until the quesillo partially melts and forms a thick cream. Keep warm without boiling.
- 6
6. In another skillet, heat 15 ml (1 tbsp) vegetable oil over medium heat. Add the thinly sliced onion and cook for 8 to 10 minutes until golden and sweet. Set aside for serving.
- 7
7. If using banana leaves, pass them briefly over gentle heat to soften. If using parchment, cut it into rectangles. Take a portion of masa, about 65 g (2.3 oz), flatten it in your hand, place 1 to 2 tablespoons of the mushroom-loroco filling in the center, and close it into a small oval tamalito. Wrap each one.
- 8
8. Arrange the tamalitos in a steamer. Steam for 30 minutes, with the water already boiling before covering. The temperature of boiling water and steam will be 212°F and 100°C.
- 9
9. Remove the tamalitos from the steamer and let them rest for 5 minutes. Serve hot, spoon the warm quesillo cream over them, and finish with the browned onion on top.
- 10
10. If you want to keep them warm before serving, place them in an oven at 200°F and 95°C for up to 10 minutes, well covered so they do not dry out.
Chef tips
For a firmer texture, chill the mushroom-loroco filling for 15 minutes before shaping. If the masa cracks, add 1 or 2 extra tablespoons of warm water. Keep the quesillo cream over very low heat so it does not split.
Substitutions
You can replace the mushrooms with chopped squash blossoms, and the quesillo with a good melting mozzarella if Salvadoran quesillo is unavailable. For a dairy-free version, omit the cream, milk, and quesillo, and serve the tamalitos only with browned onion; in that case the allergens and dietary tags will change.
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
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign inRelated recipes
Salvadoran sweet plantain and red bean cakes with queso duro blando and roasted tomato chirmol
55 min
Salvadoran corn and squash fritters with fresh curd center, fire-roasted tomato sauce, and crisp radish salad
55 min
Salvadoran corn and mora herb fritters with seared fresh curd, tomatillo sauce, and sesame
55 min
Salvadoran rice and chipilín cakes with fresh cheese, carrot slaw, and creamy roasted tomato sauce
50 min
Salvadoran purple corn bites with black beans, fresh cheese, and warm cashew apple sauce
55 min
Salvadoran Yuca and Quesillo Cakes with Fresh Cucumber and Mint Salad
55 min