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Vegetables and meat pies
Ingredients
4 cups of corn dough
½ ground beef
½ ground pork
4 ounces of potatoes, cooked and cut in squares
Seasoning as finely chopped onions, garlic, meat
seasoning, salt, green pepper
Any type of oil
Turmeric, annatto, or any food colorant, yellow or red
Procedure
Add salt and food coloring to the dough
Fry the two types of meat together with the potatoes
and the seasonings of your choice. Also other
vegetables may be combined.
Make a tortilla with the dough, put in the middle a bit
of the cooked meat and fold the tortilla in two, closing
the borders so that it has a half moon shape.
Fry them in hot oil or shortening until cooked and the
dough is crunchy.
Serve them with pickled cabbage, the same use with
the pupusas. They are delicious!
Tortillas
They are made of corn, the base of Salvadoran food.
Ground maize is mashed and circles with the same
dough aremade and thrown into a hot plate to cook them.
Corn Tamale
Ingredients
¼ cup of whole grain corn (use frozen maize if fresh
maize is not available)
1 cup corn flour
1 cup of butter
½ cup shortening
1 teaspoon of baking powder
1 cup of sugar
2 eggs
1 teaspoon of salt
70 corn leaves
Procedure:
Blend corn in a blender until reaching a mashed
consistency. If mixture seems too dry add a little
water or milk.
Place the mashed corn into a large recipient
together with the corn flour, mix with a mixer; slowly
add the butter or shortening until the mixture is
homogeneous. Add the eggs, baking powder, salt
and beat for about 20 minutes or until the dough is
soft. Let it set for about 15 minutes.
Salvadoran Enchilada
Ingredients
2 cups of dough flour
½ or 1 teaspoon of annatto
2 tablespoons of shortening
1 teaspoon of baking powder
1 lb of pork or beef meat
1 lb of chicken breast
Fried beans
3 peeled and seedless tomatoes
1 green pepper
3 tablespoons of chopped onions
2 cloves of garlic
1 teaspoon of chopped parsley
1 tablespoon of chopped mint
Salt, pepper and oregano to taste
Shortening or oil / Hard boiled eggs / Old hard
cheese
To prepare the dough
Mash flour by adding water little by little until
obtaining a soft consistency, form small tortillas and
fry them in sufficient oil or shortening.
Meat and decoration
In frying pan and with very hot oil, fry the tomatoes,
green pepper, chopped onion, garlic, parsley and
mint. Later add the meat and one or two teaspoons
of tomato paste disolved in water and let it cook for
30 minutes. Eggs are cut in thin slices and shred the
cheese, if want you may add avocado. Bon Appetite!
Chilate
It is a beverage original from Central America,
prepared from chili, toasted corn and cocoa and
is added aniseed, pepper, ginger and cinnamon.
Chilate is served hot and is usually accompanied
with typical sweets such buñuelos or nuegados.
There is another beverage for the South of Mexico
(State of Guerrero) called Chilate and is prepared
with cocoa, rice, corn and sometimes cookies,
cinnamon, cooked sugar cane juice (piloncillo) and
this one is drunk very cold.
Procedure
Roast the corn in a hot plate or skillet, later grind it is
get and strain with a cloth; once is finely strained and
while boiling add the pepper and ginger.