Elite life

El Salvador (Salvadoran Recipes)

World Cuisine Recipes

   The cuisine of El Salvador is similar to that of its Central American neighbors. There is a strong reliance on indigenous foods like corn, beans, squash and tomatoes. The influence of Mayan culture on common Salvadoran food is quite strong, mixed in with contributions from the Spanish kitchen. But this tiny country on the Pacific coast has made a unique and rich contribution to Central American cooking and cuisine that is out of proportion to its small size.
Cabbage salad (Curtido)
Servings: 4-6
Cabbage, shredded 1/2 head
Carrot, peeled and grated 1
Boiling water 4 cups
Scallions, minced 3
White vinegar 1/2 cup
Water 1/2 cup
Oregano 1 teaspoon
Crushed red pepper flakes 1 teaspoon
Cooking Instructions:
Place the cabbage and carrots in a large heat-proof bowl. Pour the boiling water into the bowl to cover the cabbage and carrots and set aside for about 5 minutes. Drain in a colander, pressing out as much liquid as possible. Return the cabbage to the bowl and toss with the remaining of the ingredients. Chill and serve as an accompaniment to pupusas or as a side dish.
Caramel Custard (Flan de Leche)
Servings: 6
Sugar 1 cup
Water 1/4 cup
Eggs, beaten 4
Sweetened, condensed milk 1 (14-ounce) can
Whole milk or water 2 cups
Vanilla 1/2 teaspoon
Sugar 1/2 cup
Cooking Instructions:
Preheat oven to 350F. Place the 1 cup sugar and water in a heavy-bottomed saucepan and stir to dissolve the sugar. Place over medium heat and boil the sugar, without stirring, until it just starts to turn a honey brown, around 10-15 minutes. Remove the caramelized sugar from heat and pour into a 9-inch cake pan or in equal amounts into each of 6 individual ramekins, swirling to coat the bottom. You may not need all the sugar. Place the cake pan or ramekins in a baking pan large enough to hold them without touching. In a large bowl, beat together the eggs, condensed milk, whole milk or water, vanilla and 1/2 cup sugar until smooth. Pour into the cake pan or into each of the ramekins. Fill the baking pan with enough warm water to come about 2/3 of the way up sides of the containers. Place in the oven and cook until a knife inserted into the center of the custard comes out clean, anywhere from 45 minutes to over an hour. Do not overcook your flan or it may curdle. Remove the custard(s) from the water bath and chill well. Run a knife around the edges of the custard, invert over a serving dish and serve.
Cake of Three Milks (Pastel de Tres Leches)
Servings: 8-10
Flour 1 1/2 cups
Baking powder 1 teaspoon
Unsalted butter, room temperature 1/2 cup, or 8 tablespoons
Sugar 1 cup
Eggs, room temperature 5
Vanilla 1/2 teaspoons
Whole milk 1 cup
Sweetened, condensed milk 1 cup
Evaporated milk 2/3 cup
Whipping cream 1 1/2 cups
Sugar 1/2 to 3/4 cups
Vanilla 1 teaspoon
Cooking Instructions:
Preheat oven to 350F and grease and flour a 8x11-inch baking pan. Sift the flour and baking powder into a large mixing bowl. Cream the butter and sugar together in a mixer on medium speed until light and fluffy. Reduce mixer speed to medium-low and add the eggs one at a time, allowing each one to get incorporated before adding the next. Finally add the vanilla and continue beating until foamy. Remove the bowl from mixer and fold in the sifted flour until it is well incorporated. Pour the batter into the prepared pan and bake 30 minutes, or until done. Remove from oven and set aside to cool. Pierce cake all over with a fork, toothpick or skewer. Mix the whole, sweetened, condensed, and evaporated milk together and pour the mixture over the whole cake. Refrigerate cake for anywhere from 2 to 8 hours, or until liquid is completely absorbed and cake is well chilled. Beat the cream, sugar and vanilla together to make whipped cream. Frost the cake with the whipped cream and serve.
Chicken Simmered with Onions (Pollo Encebollado)
Servings: 4-5
Chicken, cut into serving pieces 2 1/2 to 3 pounds
Salt and pepper to season
Oil 3 tablespoons
Onions, sliced thinly 3
Water or stock 1 cup
White wine 1/2 cup
Bay leaf 1
Salt and pepper to season
Cooking Instructions:
Season the chicken pieces with salt and pepper. Heat the oil in a large sauté pan or pot over medium-high flame. Working in batches, brown the chicken pieces in the hot oil and remove to a plate. Pour off all but 2-3 tablespoons of oil and add the onions to the same pan. Reduce heat to medium-low and sauté until cooked down and just beginning to brown, 10-15 minutes. Increase heat to medium-high and return the chicken pieces to the pot. Add the water or stock, wine, bay leaf, salt and pepper and bring to a boil. Reduce heat to low and simmer, covered, for 25-35 minutes, or until the chicken is cooked through and tender. Adjust seasoning and serve with rice.
Corn Beverage (Atol de Elote)

1 medium head cabbage, chopped
2 small carrots, grated
1 small onion, sliced
1/2 teaspoon dried red pepper (optional)
1/2 teaspoon oregano
1 teaspoon olive oil
1 teaspoon salt
1 teaspoon brown sugar
1/4 cup vinegar
1/2 cup water
Cooking Instructions:
Blanch the cabbage with boiling water for 1 minute. Discard the water. Place the cabbage in a large bowl and add grated carrots, sliced onion, red pepper, oregano, olive oil, salt, brown sugar, vinegar, and water. Place in the refrigerator for at least 2 hours before serving. Serve with Pupusas Revueltas.
El Salvador Chicken

2 (2 ½ lbs) Chicken cutted into pieces
Salt and lemon juice
Pinch of oregano
½ Teaspoon achiote paste
½ vinegar
Pinch cumin
5 Garlic cloves crushed
2 Medium onions finely sliced
5 Ripe tomatoes, peeled and seeded
Cooking Instructions:
Season chicken with salt and lemon juice. In a bowl put salt, oregano, achoite, vinegar, cumin and garlic, mix well. Add chicken and marinate for 2 hours. Drain and fry chicken in skillet until browned. In a heavy sauce pan place the browned chicken, half of the onions and half tomatoes, another layer of chicken, onions and tomatoes. Sprinkle with salt and pepper cover the sauce pan and simmer for 1 hour or until tender.
Fried Ripe Plantains (Plátanos Fritos)
Servings: 4-6
4 Ripe plantains (plátanos maduros), peeled, cut in half crosswise, then lengthwise
Oil for frying
Cooking Instructions:
Heat about 1/2-inch of oil in a skillet over medium heat. Add the plantains, a few pieces at a time, and sauté until lightly browned. Turn and sauté the second side. Remove to a paper-towel-lined plate and repeat with the rest of the plantains. Sprinkle with a little salt serve hot.
Fresh Corncakes (Tamales de Elote)

Corn husks for wrapping 12-15 each
Lard 1/4 cup
Butter, softened 1/4 cup
Baking powder 2 teaspoons
Masa harina 2 cups
Warm water 1 cup
Salt 2 teaspoons
Corn on the cob 2-3 ears
Cooking Instructions:

Add the cornhusks to a large pot. Pour boiling water over them and let them soak for at least 30 minutes to make them pliable. Add the lard, butter and baking powder to a food processor or mixer and beat until until light and fluffy. Cut enough corn kernels off the cobs to make about 2 cups. Scrape the cobs with a knife to get all their milk. Add the corn kernels and their milk to the food processor and pulse until fairly smooth but still a little chunky. In a large bowl, mix together the masa harina, salt and warm water and knead to form a pliable mass. Pulse into the corn and large until smooth. Drain the cornhusks and wipe dry. Lay out a husk with the pointed end up and add about 1/4 cup dough to the center. Fold in each side to cover the dough. Then fold up the bottom of the husk. Finally fold down the pointed top and insert it into the bottom to make a package. Tie the tamal with string if needed. Repeat with the rest of the dough. Set up a steamer and steam the tamales for 30-45 minutes. Remove and serve hot with a little milk or cream poured over the top. Makes about 12 tamales.
Grilled steak (Carne Asada)

Flank or skirt steak 2-3 pounds
Onions, thinly sliced 1-2
Oranges, juice only 2-3
Salt and pepper to season
Oil 1/4 cup
Cooking Instructions:
In a large stainless steel or glass bowl, mix the meat with the onions, orange juice, salt, pepper and oil. Cover and marinate at least 1 hour, or better yet overnight. Start a good fire in your grill, preferably with mesquite charcoal. Remove the meat from its marinade, pat dry and grill over hot flame until the first side is well browned, from 5-7 minutes. Turn the meat over and grill on the other side until cooked to desired doneness. Remove to a clean platter. Slice meat into thin strips across the grain and serve as a topping for tostadas or as a filling for tacos or burritos.
Horchata (Ground Rice Drink)

1 cup long grain rice
4 cups milk
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
Cooking Instructions:
Place the rice in a bowl with enough hot water to cover. Let the rice sit overnight. Next day, remove the water. Place 1/2 cup of water, and 2 c milk in a blender. Blend until rice is all ground up. Mix in 1/4 c sugar, 1/2 t vanilla, 1/4 t cinnamon. Do the same with the other half of the ingredients. Strain through cheesecloth (or whatever). Serve over ice. Makes 6 glasses.
Jam-Filled Layer Cake (Maria Luisa)

Flour 1 1/2 cups
Baking powder 1 teaspoon
Unsalted butter, room temperature 1 cup
Sugar 1 1/4 cups
Orange, zest only 1 tablespoon
Vanilla 1 teaspoon
Eggs, room temperature 6
Orange juice 1/4 cup
Orange marmalade 1 cup
Powdered sugar 1/3 cup
Cooking Instructions:
Preheat oven to 350F. Grease and flour three 8-inch round cake pans. Sift the flour and baking powder together in a large bowl. Place the butter and sugar together in the bowl of an electric mixer and beat on medium-high speed until fluffy and light, about 3-5 minutes. Add the orange zest and vanilla and beat for another 15 seconds or so. With mixer at medium speed, add one egg at a time, incorporating each egg before adding the next. Reduce mixer speed to medium-low. Add the flour in three parts, alternating with the orange juice and beating just until smooth. Don't overbeat. Spoon the batter in equal parts into the three cake pans. Bake for about 25 minutes. Remove cakes and cool completely. Mix the marmalade with a little water and stir until it is almost pourable. Spread half the marmalade over one of the layers. Place the next layer on top and spread with the other half of the marmalade. Top with the last layer. Sprinkle the cake with powdered sugar by shaking it through a sieve.
Red Kidney Bean Soup

2 Cups cooked red kidney beans
2 Cups beef broth
2 ½ Slices bacon, chopped
2 Tablespoon onion, chopped
½ Cup whipping cream
Worcestershire sauce
Cooking Instructions:
In a saucepan put the cooked beans and the broth, cooked covered for 10 minutes and cool. Liquefy in the blender and pour again saucepan. In a frying pan saute the bacon and onion until transparent. Add to the soup and cook 10 minutes more. Check seasoning and sprinkle some Worcestershire sauce. Before serving add cream.
Soup Salvadorian Style

2 lbs. Lean beef meat, in cubes
3 Slices bacon, chopped
1 cup chick peas, if dried soak the night before
1 lb. Pork meat in cubes
1 Banana in pieces
1 Chile, unpeeled
1 Cayote, in pieces
3 oz. Green peas
½ Head white cabbage, in pieces
Salt and pepper
Garlic Powder
Cooking Instructions:
In a large saucepan place the beef meat and cover with cold water. Season with salt, pepper and garlic powder to taste. Add bacon, chick peas, pork meat and rest of ingredients. Cook over medium heat, covered stirring occasionally add more water if it has dried before the meat is tender.
Stuffed Masa Flatbread (Pupusas)

Masa harina 2 cups
Warm water 1 cup
Filling 1 cup
Cooking Instructions:
In a large bowl, mix together the masa harina and water and knead well. Knead in more water, one tablespoonful at a time, if needed to make a moist, yet firm dough. (It should not crack at the edges when you press down on it.) Cover and set aside to rest 5-10 minutes. Roll dough into a log and cut into 8 equal portions. Roll each portion into a ball. Press a hole in each ball with your thumb. Put about 1 tablespoon of desired filling into each ball and fold the dough over to completely enclose it. Press the ball out with your palms to form a disc, taking care that that the filling doesn't spill out. Line a tortilla press with plastic and press out each ball to about 5-6 inches wide and about 1/4-inch thick. If you don't have a tortilla press, place the dough between two pieces of plastic wrap and roll it out with a rolling pin. Heat an ungreased skillet over medium-high flame. Cook each pupusa for about 1-2 minutes on each side, until lightly browned and blistered. Remove to a plate and hold warm until all pupusas are done. Serve with curtido and salsa roja.
Sweet Rice Beverage (Horchata de Arroz)

Rice 2 cups
Water 6 cups
Cinnamon 1/2 teaspoon
Sugar 1/3 cup
Vanilla 1 teaspoon
Cooking Instructions:
Soak the rice overnight in 3 cups of the water. Add the rice, soaking water and cinnamon to a blender and puree until smooth, 2-3 minutes. Strain into a pitcher through a fine-meshed sieve or several layers of cheesecloth. There should be no grit or large particles in the liquid. Stir in the remaining 3 cups water, sugar and vanilla. Adjust sugar to taste and serve well chilled.
Tomato Sauce (Salsa Roja)

Olive oil 3 tablespoons
Onion, chopped 1/4 cup
Garlic, chopped 1 clove
Serrano or jalapeño chile pepper, chopped 1
Tomatoes, peeled, seeded and chopped 2 cups
Dried oregano 2 teaspoons
Salt and pepper to taste
Cilantro (optional), chopped 1/4 cup
Cooking Instructions:
Heat the oil in a saucepan over medium flame. Add the onion, garlic and chile and sauté for 2-3 minutes, or until the onion is translucent. Stir in the tomatoes and oregano and simmer for about 10 minutes. Remove from heat and cool a bit. Puree the tomato sauce in a blender until smooth, adding a little water if needed. Add salt and pepper to taste, stir in cilantro if using and serve.

World Cuisine Recipes


Hosted by uCoz