Salvadoran FoodSalvadoran green plantain and chipilín cakes with cuajada center and roasted tomato sesame sauce
Golden, crisp-on-the-outside, tender-on-the-inside cakes made with boiled green plantain and fresh chipilín, filled with Salvadoran cuajada cheese and served with a roasted tomato sauce enriched with toasted sesame seeds. An original recipe inspired by traditional flavors of El Salvador.
Ingredients
- 700 g green plantain (pelado and cut en trozos)
- 40 g fresh chipilín leaves (lavado and chopped)
- 160 g Salvadoran cuajada cheese (cut en 8 cubes)
- 1 unit egg (beaten)
- 35 g rice flour (for dar estructura)
- 6 g salt (divided)
- 1 g black pepper (freshly ground)
- 45 ml vegetable oil (for frying and cocinar)
- 500 g ripe tomato (cut a the mitad)
- 120 g white onion (en trozos)
- 9 g garlic (pelado)
- 18 g sesame seeds (tostado)
- 1 g dried oregano
- 240 ml water (for the sauce and cocción)
- 15 ml lime juice (fresh)
- 180 g cabbage (finely grated)
- 60 g radish (sliced finas)
- 10 g fresh cilantro (chopped)
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
Place the green plantain in a pot with enough water and 3 g (1/2 tsp) salt. Cook over medium heat for 18 to 20 minutes, until tender. Drain well and let rest for 5 minutes.
- 2
While the plantain cooks, preheat a griddle, cast-iron skillet, or oven tray over high heat. If using the oven, roast at 425°F / 220°C. Place the tomato, onion, and garlic with 15 ml (1 tbsp) oil and roast for 18 to 22 minutes at 425°F / 220°C, or on a griddle until charred in spots and softened.
- 3
Transfer the roasted tomato, onion, garlic, toasted sesame seeds, oregano, 120 ml (1/2 cup) water, 1 g (1/4 tsp) black pepper, and 2 g (1/4 tsp) salt to a blender. Blend until thick and smooth. Pour the sauce into a small saucepan with 5 ml (1 tsp) oil and cook for 5 minutes over medium-low heat, adjusting with the remaining water if you want a thinner sauce.
- 4
Mash the warm green plantain until smooth. Add the chopped chipilín, beaten egg, rice flour, and 1 g (1/4 tsp) salt. Mix until you have a uniform, moldable dough.
- 5
Divide the dough into 8 equal portions. Flatten each portion in your hand, place a cube of cuajada cheese in the center, and seal well to form a cake about 1/2 inch thick.
- 6
Heat the remaining oil in a wide skillet over medium heat. Fry the cakes for 3 to 4 minutes per side, until deeply golden with a light crust. Transfer to a paper towel-lined plate.
- 7
In a bowl, combine the cabbage, radish, lime juice, fresh cilantro, and the last gram of salt. Massage lightly with your hands and let stand for 5 minutes so it softens slightly.
- 8
Serve the cakes hot over the roasted tomato sesame sauce and alongside the fresh cabbage and radish salad.
Chef tips
If the dough sticks to your hands, lightly moisten them with water. Do not overfill with cuajada or the cakes may split while frying. Toasting the sesame well deepens the flavor of the sauce.
Substitutions
You can substitute the cuajada with firm fresh cheese. If chipilín is unavailable, use a mix of baby spinach and a little cilantro, though the flavor will be different. Rice flour can be replaced with cornstarch in the same amount.
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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