Salvadorian Patties with coleslaw and tomato sauce
Bessy Van Hoek
1 lbground beef
2 cpotatoes cooked and diced
1 ccooked and diced green onions
1/4 conion chopped fine
1 cchopped carrots
1 Tbspfresh minced garlic
1 to 2 Tbspcanola oil
1/2 tspdried oregano
1/8 tspblack pepper
How to Make Salvadorian Patties with coleslaw and tomato sauce
- 3. Drain the grease once the beef is cooked, and then return to heat. Add in potatoes (and green beans if using.) Stir to combine and remove from heat. Season with a few shakes of Worcestershire sauce and additional salt to taste. Set aside and allow to cool.
- The Masa/Dough:
3 cups MASECA masa harina
1 tsp. salt
1 tablespoon achiote molido/ground annatto
3 cups water
- 1. Mix the dry ingredients and then add the water a cup at a time, mixing by hand until combined. Set aside. Keep a bowl of fresh water nearby for wetting your hands as you form the patties.
- Forming the Patties:
1. With moist hands, take a handful of masa, slightly larger than a golf ball, and shape it into a tortilla.
- 2. Put a large spoonful of filling in the middle and then bring the sides of the tortilla together like a taco and seal by closing your hand gently to form the pastel into a half-moon shape
- 3. Fry patties in a large, deep pan with plenty of canola oil over medium-high heat, flipping to slightly brown on each side. Remove to paper towel-lined pyrex or plate.
- 4. Serve patties with the coleslaw and the tomato sauce. Makes approximately 18 with leftover filling (which is great the next day over rice as picadillo!)
- Notes on the coleslaw and the tomato sauce
Salvadorian Tomato Sauce
14.5 ounce can diced tomatoes (and the liquid)
1/8 cup diced onion
1/8 cup diced green pepper
1/2 teaspoon apple cider vinegar
salt, pepper and oregano to taste
1. In a food processor set to mince, add tomatoes and liquid, onion and green pepper. Process until completely combined.
2. Pour tomato sauce into a pot on medium-high heat. Bring to a boil and then simmer one minute. Remove from heat. Add 1/2 teaspoon apple cider vinegar. Add salt, pepper and oregano to taste. Cool and serve or store in the refrigerator in an airtight container.
1/2 a small cabbage, washed and chopped in large pieces
2 large carrots, washed, peeled and chopped in large pieces
1/2 small onion, chopped
apple cider vinegar
oregano, salt and pepper
1. In a food processor set to chop, add cabbage, carrots and onion all at once. Process just until chopped.
2. Put cabbage mixture into a large bowl, add apple cider vinegar and a little warm water to taste. Season with oregano, salt and pepper. Serve or keep covered in the refrigerator.