Salvadoran FoodSalvadoran yuca and spinach cakes with requesón center, toasted alguashte tomato sauce, and cucumber slaw
An original recipe inspired by traditional Salvadoran flavors: golden cakes made with cooked yuca and spinach, filled with soft requesón, served with a roasted tomato sauce thickened with alguashte and a fresh cucumber, onion, and lime slaw. Crisp outside, tender inside, with a homestyle and authentic flavor profile.
Ingredients
- 700 g peeled yuca, cut into chunks (for cocer and hacer the puree)
- 8 g salt (divided entre the dough, the sauce and the curtido)
- 80 g finely chopped spinach (without stalks gruesos)
- 160 g requesón or ricotta-style fresh cheese (for the relleno)
- 40 g grated queso duro blando or semi-firm Salvadoran cheese (mezclado with the requesón)
- 1 unit egg (for ligar the dough)
- 35 g rice flour (for dar estructura)
- 1 g ground black pepper (for the dough and the curtido)
- 60 ml vegetable oil (for frying and roasting the sauce)
- 450 g ripe tomatoes (for roasting)
- 120 g white onion (the mitad for the sauce and the mitad for the curtido)
- 6 g garlic (for the sauce)
- 24 g toasted ground pumpkin seed (for espesar the sauce)
- 1 g dried oregano (for the sauce and the curtido)
- 180 g cucumber (en medias lunas finas)
- 45 ml lime juice (freshly squeezed)
- 4 g sugar (for balancear the curtido)
- 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
Place the yuca in a pot with enough water and 1 teaspoon of the salt. Cook over medium heat until very tender, 20 to 25 minutes. Drain, remove any tough core fibers, and mash until smooth. Let cool for 10 minutes.
- 2
While the yuca cooks, make the sauce. Heat the oven to 425°F / 220°C. Place the tomatoes, half of the onion, and the garlic on a tray; coat with 1 tablespoon of oil. Roast for 18 to 20 minutes, until the tomatoes collapse and the edges are lightly browned.
- 3
Transfer the roasted tomatoes, roasted onion, garlic, alguashte, 1/4 teaspoon salt, oregano, water, and a pinch of black pepper to a blender. Blend until smooth and thick but pourable.
- 4
Pour the sauce into a small saucepan and cook over low heat for 5 minutes, stirring so the alguashte does not stick. Adjust salt if needed and keep warm.
- 5
For the slaw, combine the cucumber, the remaining onion sliced thinly, lime juice, sugar, 1/4 teaspoon salt, 1/4 teaspoon oregano, and a pinch of black pepper in a bowl. Let it rest for 10 minutes so it softens slightly.
- 6
In another bowl, mix the requesón with the grated queso duro blando until it forms a compact filling. Divide into 8 small portions.
- 7
Add the chopped spinach, egg, rice flour, remaining salt, and a pinch of black pepper to the warm yuca. Mix well to form a soft dough that holds its shape.
- 8
Divide the dough into 8 portions. With lightly oiled hands, flatten one portion, place one portion of the requesón filling in the center, and close it into a thick cake. Repeat with the remaining dough and filling.
- 9
Heat the remaining oil in a wide skillet over medium heat. Fry the cakes for 3 to 4 minutes per side, until deeply golden and crisp outside. If you prefer to finish them in the oven, transfer them for 5 minutes at 375°F / 190°C after browning.
- 10
Serve two cakes per plate with plenty of roasted tomato and alguashte sauce spooned over or on the side, and the cucumber slaw well drained alongside.
Chef tips
If the yuca dough feels too wet, add 1 extra tablespoon of rice flour. If it feels dry, moisten your hands with a little water while shaping the cakes. Roasting the tomatoes well deepens the sauce flavor.
Substitutions
You can replace the spinach with tender chipilín or chopped Swiss chard. Requesón can be swapped for firm crumbled cuajada. If queso duro blando is unavailable, use a mild salty semi-firm cheese.
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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