salvadorian patties with coleslaw and tomato sauce

How To Make salvadorian patties with coleslaw and tomato sauce

• 
  1

  Heat oil in a large pot over medium-high heat. Add garlic, onion, and raw carrot, stirring for about 2 minutes.
• 
  2

  Season ground beef with oregano, salt, and pepper, and then add it to the pot, stirring occasionally until brown.
• 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.
• 4

  The Masa/Dough:
  
  3 cups MASECA masa harina
  1 tsp. salt
  1 tablespoon achiote molido/ground annatto
  3 cups water
• 5

  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.
• 6

  Forming the Patties:
  
  With moist hands, take a handful of masa, slightly larger than a golf ball, and shape it into a tortilla.
• 7

  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
• 8

  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.
• 9

  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!)
• 10

  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.
  
  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.
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