Salvadorian Patties with coleslaw and tomato sauce

Bessy Van Hoek


This is one of my favourite salvadorian foods I like to eat when I go visit my family in El Salvador.


☆☆☆☆☆ 0 votes

Depends of how many patties
2 Hr
4 Hr
Deep Fry


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1 lb
ground beef
2 c
potatoes cooked and diced
1 c
cooked and diced green onions
1/4 c
onion chopped fine
1 c
chopped carrots
1 Tbsp
fresh minced garlic
1 to 2 Tbsp
canola oil
1/2 tsp
dried oregano
1/4 tsp
1/8 tsp
black pepper

How to Make Salvadorian Patties with coleslaw and tomato sauce


  • 11. Heat oil in a large pot over medium-high heat. Add garlic, onion and raw carrot, stirring for about 2 minutes.
  • 22. Season ground beef with oregano, salt, pepper and then add it to the pot, stirring occasionally until brown.
  • 33. 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.
  • 4The Masa/Dough:

    3 cups MASECA masa harina
    1 tsp. salt
    1 tablespoon achiote molido/ground annatto
    3 cups water
  • 51. 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.
  • 6Forming the Patties:

    1. With moist hands, take a handful of masa, slightly larger than a golf ball, and shape it into a tortilla.
  • 72. 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
  • 83. 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.
  • 94. 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!)
  • 10Notes 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.

    Salvadorian Coleslaw

    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
    warm water
    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.

Printable Recipe Card

About Salvadorian Patties with coleslaw and tomato sauce

Course/Dish: Meat Appetizers
Main Ingredient: Beef
Regional Style: Latin American

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