El Salvador Recipes Only

 

El Salvador: Masa and Mass Murder

Curtido (Salvadoran Pickled Cabbage Slaw)

Ingredients

½ head green cabbage, thinly shredded

1 large carrot, grated

½ small white onion, thinly sliced

¼ small red onion, thinly sliced (optional)

1 cup white vinegar

1 tsp dried Mexican oregano (or Marjoram)

½ tsp toasted cumin seeds (optional)

1 tsp salt (adjust to taste)

½–1 tsp sugar (adjust to taste)

1–2 jalapeños, thinly sliced, or ½ tsp crushed red pepper (optional, for heat)

1 tbsp chopped fresh cilantro or mint (optional, added after cooling)

Instructions

Combine: In a large bowl, mix cabbage, carrot, and onions. Pour 1 cup boiling water over vegetables; let sit for 5 minutes. Drain thoroughly.

Add: Mix in vinegar, oregano, cumin seeds (if using), salt, sugar, and jalapeños or red pepper (if using). Toss well. Adjust seasoning to taste.

Pack: Pack mixture tightly into a clean jar, pressing down to submerge vegetables in liquid.

Rest: Let sit at room temperature for 1–3 hours (optional, for deeper flavor), then refrigerate for at least 4 hours, preferably overnight.

Finish: Stir in cilantro or mint (if using) before serving.

Storage/Serving Notes

Store in refrigerator; flavors improve over a few days.

Pastelitos Salvadoreños (Salvadoran Meat Pies)

Ingredients

Dough

2 cups masa harina

1½ cups warm water (adjust as needed)

½ tsp annatto powder or paprika

1 tbsp vegetable oil

½ tsp salt

Pinch of ground cumin (optional)

Filling

1 lb ground beef or chicken

1 tbsp vegetable oil

½ small white onion, finely minced

2 cloves garlic, finely minced

½ small green bell pepper, finely diced

½ small potato, peeled and finely diced

½ tsp ground cumin

½ tsp dried oregano

1 tbsp tomato paste (optional)

Salt and pepper to taste

1 tbsp chopped fresh cilantro (optional)

For Frying

Vegetable oil for frying

Instructions

Prepare Filling: Heat oil in a skillet over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic; cook 1 minute.

Cook Meat: Add beef or chicken; cook until browned, breaking it apart. Drain excess fat.

Add Vegetables: Stir in bell pepper, potato, cumin, oregano, tomato paste (if using), salt, and pepper. Cook until vegetables are tender, about 8 minutes. Stir in cilantro (if using). Cool slightly.

Make Dough: Mix masa harina, water, annatto, oil, salt, and cumin (if using) in a bowl until a smooth, pliable dough forms. Adjust water or masa as needed.

Assemble: Divide dough into golf-ball-sized portions. Flatten each into a 4–5-inch disk. Place 1 tbsp filling in center, fold into a half-moon, and seal edges tightly.

Fry: Heat 1 inch of oil in a skillet to medium-high. Fry pastelitos in batches, 3–5 minutes per side, until golden and crispy. Drain on paper towels. Serve warm.

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Salsa Verde (Green Salsa)

Ingredients

1. 1 lb tomatillos, husked and rinsed
2. 1–2 serrano peppers, stems removed
3. ½ small white onion, roughly chopped
4. 2 cloves garlic, peeled
5. ¼ cup chopped fresh cilantro
6. 1 tbsp lime juice
7. ¼ cup water
8. Salt to taste

Instructions

1. Cook: In a saucepan, cover tomatillos and serranos with water. Boil, then simmer 10–15 minutes until tomatillos are soft and olive green. Drain, reserving some liquid.
2. Blend: Blend tomatillos, serranos, onion, garlic, cilantro, lime juice, and water until desired consistency. Add reserved liquid if too thick.
3. Season: Season with salt to taste.
4. Chill: Refrigerate for at least 30 minutes to meld flavors. Serve chilled.

Panes con Pollo (Salvadoran Chicken Sandwiches)

Ingredients

Chicken

1 whole chicken, cut into pieces (or 2 lbs thighs/breasts)

2 roma tomatoes, roughly chopped

1 bell pepper, roughly chopped

1 white onion, half roughly chopped, half sliced

2 cloves garlic, roughly chopped

2 tsp ground cumin

1 tsp paprika

1 tsp oregano

3 tbsp tomato paste

2 cups chicken broth

2 tbsp Worcestershire sauce

2 bay leaves

1 tbsp olive oil

Salt and pepper to taste

Assembly

4–6 bolillo rolls or soft baguettes, lightly toasted

Curtido (see above)

Watercress or shredded lettuce

Sliced cucumbers

Tomato slices

Mayonnaise

Mustard

Optional: sliced radishes, avocado

Instructions

Cook Vegetables: Heat oil in a large pot over medium heat. Sauté sliced onion and bell pepper until soft, 5–7 minutes.

Brown Chicken: Add chicken; brown on all sides. Blend chopped tomatoes, bell pepper, chopped onion, and garlic until smooth. Pour over chicken.

Simmer: Add cumin, paprika, oregano, tomato paste, Worcestershire sauce, bay leaves, salt, pepper, and broth. Simmer, covered, 45–60 minutes until chicken is tender.

Shred: Shred chicken, return to sauce, and simmer uncovered 10–15 minutes until thickened. Remove bay leaves.

Assemble: Spread mayonnaise and mustard on rolls. Add shredded chicken, curtido, cucumbers, lettuce, tomato, and optional toppings. Serve immediately.

Pupusas (Salvadoran Stuffed Masa Cakes)

Ingredients

Dough

1. 2 cups masa harina
2. 1¼–1½ cups warm water (adjust as needed)
3. ½ tsp salt

Filling (Choose One or Combine)

1. 1 cup refried beans (preferably red beans, seasoned)
2. 1 cup shredded queso fresco or mozzarella
3. 1 cup cooked, shredded pork (chicharrón), finely chopped and seasoned with salt

For Cooking

1. Vegetable oil or cooking spray

To Serve

1. Curtido (see above)
2. Salsa Roja (Tomato Salsa)

Ingredients for Salsa Roja

1. 2 roma tomatoes, roughly chopped
2. ½ small white onion, roughly chopped
3. 1 clove garlic, peeled
4. 1–2 dried guajillo chiles, stemmed and seeded (or ½ tsp chili powder)
5. ¼ cup water
6. Salt to taste

Instructions

1. Make Salsa Roja: In a saucepan, simmer tomatoes, onion, garlic, and guajillo chiles in water until soft, about 10 minutes. Blend until smooth. Season with salt. Cool before serving.
2. Prepare Dough: Mix masa harina, water, and salt in a bowl until a soft, pliable dough forms, like playdough. Adjust water as needed. Cover and rest 10 minutes.
3. Assemble: Divide dough into golf-ball-sized portions (about 8–10). Flatten each into a 4-inch disk. Place 1–2 tbsp filling in the center. Fold dough over to encase filling, then gently flatten into a ½-inch thick disk, sealing any cracks.
4. Cook: Heat a griddle or skillet over medium heat, lightly greased with oil. Cook pupusas 3–4 minutes per side until golden with brown spots. Keep warm in a towel.
5. Serve: Top with curtido and salsa roja. Serve immediately.