Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup chickpeas, mashed
- ½ cup diced, cooked potatoes
- ½ cup green beans, cooked and chopped
- ½ cup diced, lean, cooked pork
- 1 tablespoon chopped onion
- 4 tablespoons tomato paste
- ½ teaspoon salt
Directions
In a medium-size bowl, mix all ingredients through ½ teaspoon salt together and set aside.
2 cups masa, available in some grocery stores and in Latin-American grocery stores
1 teaspoon salt
1¼ cup 1½ cup lukewarm water
oil for frying
In another medium-size bowl, combine masa and 1 teaspoon salt. Gradually add enough water, stirring constantly, to make a stiff dough. Divide into 24 pieces, form each piece into a ball and place under a damp towel.
Place one ball between two sheets of plastic wrap and flatten dough with a flat plate. Remove top plastic and place a tablespoon of filling in the center of the dough. Press filling down.
Pull up one side of plastic to flip one part of the dough over the other, covering filling and creating a crescent shape. Press edges together and place under a damp towel. Repeat with remaining turnovers.
Category:Salvadorian Recipes
Category:Salvadorian Snacks