Salvadoran yuca and sweet pepper patties stuffed with red beans, quesillo, and oregano tomato sauce

Instructions

1. 1

   1. Place the cassava in a pot with enough water and 1 teaspoon of salt. Cook over medium heat for 20 to 25 minutes, until very tender. Drain, remove any tough inner fibers, and mash while hot until smooth.

2. 2

   2. While the cassava cooks, heat 1 tablespoon of vegetable oil in a skillet over medium heat. Sauté half of the chopped onion and half of the garlic for 2 to 3 minutes. Add the red beans, cumin, and 1/4 teaspoon salt. Cook for 4 to 5 minutes, lightly mashing the beans until thick. Remove from the heat and let cool.

3. 3

   3. In another skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the remaining onion and remaining garlic; cook for 2 minutes. Stir in the tomato, dried oregano, sugar, 1/4 teaspoon salt, and water. Cook for 12 to 15 minutes, stirring occasionally, until the sauce thickens. Keep warm.

4. 4

   4. Mix the mashed cassava with the red sweet pepper, beaten egg, rice flour, and 1/4 teaspoon salt. Stir with a spoon or knead with clean hands until the mixture is even and easy to shape.

5. 5

   5. Divide the dough into 8 portions. With lightly damp hands, flatten one portion into a patty, place 1 tablespoon of the red bean filling and a portion of quesillo in the center, then close and gently flatten to form a stuffed patty. Repeat with the remaining dough, beans, and quesillo.

6. 6

   6. Heat the oven to 200°F and 95°C to keep the cooked patties warm. Then heat a large skillet over medium heat with the remaining vegetable oil. Cook the patties for 3 to 4 minutes per side, until deeply golden and crisp outside and the cheese melts inside. If needed, hold them in the oven while finishing the rest.

7. 7

   7. Serve the patties hot with the oregano tomato sauce spooned over or on the side.