El Salvadoran Combo Recipe
banana leaf wrapped tamale (chicken or veggie), pupusa (veggie or flank steak), with roasted tomato salsa, rice, & cortido
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Ingredients
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Tamale
Pupusa
Roasted Tomato Salsa
Cortido
Rice
Method
Tamale Preparation
- 1
Make the Tamale Dough
In a large bowl, combine masa harina, salt, baking powder, and vegetable oil. Gradually add chicken or vegetable broth until a soft dough forms.
- 2
Prepare the Filling
Mix cooked shredded chicken or veggies with a pinch of salt.
- 3
Wrap the Tamales
Cut banana leaves into rectangles. Place a spoonful of dough on a leaf, add filling, and fold. Tie with kitchen twine.
- 4
Steam the Tamales
Place wrapped tamales in a steamer and steam for 1 hour.
Pupusa Preparation
Roasted Tomato Salsa Preparation
- 8
Roast the Vegetables
Preheat oven to 400°F (200°C). Place tomatoes, onion, garlic, and jalapeño on a baking sheet. Roast for 20-25 minutes.
- 9
Blend the Salsa
Blend roasted vegetables with cilantro, lime juice, and salt until smooth.
Cortido Preparation
- 10
Rice Preparation
- 11
Cook the Rice
In a saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat and simmer until rice is cooked.
