Salvadoran FoodSalvadoran green plantain and chipilín cakes with seared fresh curd and roasted tomatillo sauce
Crispy outside and tender inside, these cakes are made with cooked green plantain and fresh chipilín, then served with seared fresh curd and a roasted tomatillo, onion, and garlic sauce. This is an original recipe inspired by traditional Salvadoran flavors, perfect for lunch or a light dinner.
Ingredients
- 700 g green plantain (pelado and cut en trozos)
- 40 g chipilín leaves (lavadas and chopped)
- 200 g fresh curd cheese (cut en 8 slices gruesas)
- 300 g tomatillo (without peel and lavados)
- 120 g white onion (cut en cuartos)
- 12 g garlic (pelado)
- 45 g corn flour (for dar estructura)
- 1 unit egg (beaten)
- 60 ml table cream (for the sauce)
- 45 ml vegetable oil (divided for frying and dorar)
- 8 g salt (or to taste)
- 1 g black pepper (freshly ground)
- 1 g dried oregano (for the sauce)
- 120 ml water (for ajustar the sauce)
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
Preheat the oven to 425°F / 220°C. Place the tomatillos, white onion, and garlic on a tray, add 1 tablespoon vegetable oil and a pinch of salt, and roast for 20 minutes, or until the tomatillos are soft and lightly browned.
- 2
While the vegetables roast, place the green plantain in a pot with enough water to cover it. Cook over medium heat for 15 to 18 minutes, until tender but not falling apart. Drain well.
- 3
Transfer the cooked green plantain to a large bowl and mash it while still hot until you have a rustic dough. Add the chopped chipilín leaves, corn flour, egg, 1 teaspoon salt, and black pepper. Mix until fully combined.
- 4
Divide the mixture into 8 equal portions and shape into medium cakes about 1/2 inch thick.
- 5
Once the tomatillos, white onion, and garlic are ready, transfer them to a blender with the cream, water, dried oregano, and 1/4 teaspoon salt. Blend until smooth.
- 6
Pour the sauce into a small saucepan and cook over medium heat for 5 minutes, stirring occasionally, until slightly thickened. Adjust salt if needed.
- 7
Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Cook the green plantain and chipilín cakes for 3 to 4 minutes per side, until golden and firm. Work in batches if needed.
- 8
In the same skillet, add the remaining tablespoon of vegetable oil and sear the fresh curd slices for 1 to 2 minutes per side, until lightly browned without falling apart.
- 9
Serve two cakes per plate, place or lean two slices of seared fresh curd on top or alongside, and spoon over the hot roasted tomatillo sauce.
Chef tips
If the green plantain mixture feels too wet, add 1 extra tablespoon of corn flour to make shaping easier. Sear the fresh curd over medium heat so it keeps its shape.
Substitutions
If you cannot find chipilín, you can use a mix of baby spinach and cilantro, although the flavor will be different. Fresh curd can be replaced with a firm fresh cheese that holds its shape when heated.
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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