Best 2 Panes Rellenos Salvadorean Style Smothered Torta Recipes

Embark on a culinary journey to El Salvador with Panes Rellenos, a delectable street food that tantalizes taste buds with its symphony of flavors. These stuffed bread pockets, lovingly known as tortas, are a harmonious blend of textures and tastes, featuring a crispy exterior that gives way to a soft and fluffy interior, generously filled with a savory melange of refried beans, tangy curtido, and your choice of protein, be it tender chicken, succulent beef, or aromatic pork. Accompaniments like tomato sauce, pickled onions, and crumbled queso fresco add layers of zest and vibrancy, making each bite an explosion of flavors. This article presents a collection of authentic Salvadoran recipes that will guide you in crafting these culinary gems at home, ensuring a delightful and authentic dining experience.

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PAN CON POLLO SALVADOREñO RECIPE

Pan con Pollo Salvadoreño Recipe image

This Salvadoran chicken sandwich recipe called Pan con Pollo is made using stewed chicken, bread, and fresh sliced vegetables. The chicken is stewed on the bone in a tomato sauce that tenderizes it and gives it so much flavor! Check out how to make this Salvadoran speciality below!

Provided by The Foreign Fork

Categories Main Course

Time 1h25m

Number Of Ingredients 31

Ingredients

1 4 lb whole chicken (jointed (bone in, skinless))
¾ tsp Salt
¼ cup yellow Mustard
2 tsp ground Cumin
½ tsp Black Pepper
3 tbsp Vegetable Oil
5 Roma tomatoes
½ white onion
2 dried Guajillo Chiles (soaked in water)
3 cloves Garlic
3 Cloves
1 tsp achiote
2 tbsp sesame seeds
⅓ cup almonds
1 tsp ground cumin
½ tsp oregano
1 tsp salt
1 cup water
2 bay leaves
¼ cup Mayonnaise
¼ tsp ground Cumin
⅛ tsp Black Pepper
1 tbsp yellow mustard
1 ½ tsp white vinegar
3 Tomatoes (sliced)
1 English Cucumber (sliced into rounds)
1 head Romaine lettuce
1 carrot (sliced into rounds)
4 Radishes (sliced into rounds)
1 bunch watercress leaves
8 bread buns (good ones with structure)

Steps:

Add the whole chicken into a large bowl. Sprinkle the chicken with 3/4 tsp salt, 1/4 cup mustard, 2 tsp cumin, and 1/2 tsp black pepper. Stir around with your hands to fully coat the chicken, then set aside momentarily.
Add 3 tbsp vegetable oil to the bottom of a dutch oven pan and allow it to heat up. Add the chicken into the pot and fry in the oil for about 3-5 minutes on each side, until they are browned on each side.
To make the sauce, blend 5 roma tomatoes, 1/2 a yellow onion, 2 guajillo chilies, 3 garlic cloves, 3 cloves, 1 tsp achiote, 2 tbsp sesame seeds, 1/3 cup almonds, 1 tsp cumin, 1/2 tsp oregano, 1 tsp salt and 1 cup water. Blend until the sauce is completely smooth.
When the chicken has fried, add the sauce you made in the blender and 2 bay leaves. Add a lid and put the pot over medium heat. Let it cook for an hour.
After an hour, turn off the heat. Use tongs to remove the chicken meat from the bones. Discard the bones but keep the chicken in the saue.
Once the bones have been removed, leave the chicken covered on the stove (turned off) while you prepare the sauce.
Add all of the dressing ingredients into a bowl and use a whisk to combine.
Prepare the sandwiches by cutting a slit in the top of the bun and opening the bun from the middle. Spread the dressing around inside the bread.
Use a piece of lettuce to line the inside of the bun. Then add the chicken & sauce into the lettuce. Place the veggies (tomatoes, cucumbers, radishes, watercress leaves, etc) inside the bun.
Repeat until the sandwiches are assembled and enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 368 kcal, Carbohydrate 45 g, Protein 10 g, Fat 18 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 3 mg, Sodium 975 mg, Fiber 6 g, Sugar 10 g, UnsaturatedFat 13 g

RELAJO (SALVADOREAN RED CHILE SAUCE)

Relajo (Salvadorean Red Chile Sauce) image

This sauce is used in a lot of Salvadorean recipes. It is the recipe for the red chile in Tamales Salvadorenas, it is the base recipe for Sopa De Pata, and is also the base recipe for the sauce that is poured over Panes Rellenos (a smothered torta served during the holidays). Prep time in this recipe is to get all of the ingredients ready to be cooked together into the final chile sauce.

Provided by cervantesbrandi

Categories Vegetable

Time 1h20m

Yield 1 pot

Number Of Ingredients 11

Ingredients

3 roma tomatoes
1/4 small white onion
5 garlic cloves (peeled and left whole)
3 ancho chilies (stems removed)
9 guajillo chilies (stems removed)
2 tablespoons pumpkin seeds (the kind on the spice rack found in latin markets)
4 tablespoons sesame seeds (untoasted)
1/2 teaspoon whole cloves
1/2 teaspoon whole cumin seed
3 bay leaves (crushed)
1 1/2 teaspoons Mexican oregano (mexican oregano only)

Steps:

Place the chile ingredients in a medium size pot and cover with water. Bring the chiles and tomatoes to a boil, cover and continue boiling for 20 minutes.
Next, place the spice mix ingredients in a saute pan and toast on medium high heat stirring constantly. Make sure to keep everything moving so that the sesame seeds do not burn. Keep toasting the mixture for about 3 minutes until the sesame seeds turn golden brown. Remove the mixture from the heat and set aside to cool.
Once the chiles and tomatoes are cooked, remove from the heat and allow them to cool for about 15 minutes.
Working in two batches, place the chile ingredients in the blender with a half cup of the cooking liquid for each batch. Blend on high for 2 minutes.
Pour the blended chile into a large pan and set aside.
Next, pour the spice mix ingredients in the blender, with 1 cup of water. Blend on high for 5-8 minutes until the sesame seeds are completely blended and the liquid is smooth (may feel a little gritty but will not be chunky at all).
Next, pour the spice mix into the chile mix and bring the pot to a low boil over medium heat. Once the chile has boiled for 5 minutes add the margarine stirring to incorporate. Once the margarine is melted add the chicken and beef consomme powder and stir to incorporate.
Continue cooking the chile sauce on medium heat for an additional 10 minutes.
Note: The sauce prepared above would be for Salvadorean Tamales. Add an additional cup of water, 1/2 tsp of Worcestershire sauce and 1/4 tsp of celery salt when you add the consomme for the sauce that is served over Panes Rellenos. For Sopa de Pata, use the same ingredients for the Panes Rellenos but add another 6 cups of water and double the chile and spice mix recipe.

Nutrition Facts : Calories 532.2, Fat 31.3, SaturatedFat 4.5, Sodium 48.7, Carbohydrate 56.5, Fiber 22, Sugar 8.1, Protein 21.1

Tips:

Make sure your pupusas are cooked evenly by using a griddle or skillet that is large enough to accommodate them without overcrowding.
For the best flavor, use fresh, high-quality ingredients. This includes using fresh vegetables, herbs, and spices.
If you don't have a pupusa press, you can use a tortilla press or even a rolling pin to flatten the dough.
Be careful not to overfill the pupusas, or they will be difficult to seal and cook evenly.
Serve the pupusas immediately with your favorite toppings, such as curtido, salsa, and crema.

Conclusion:

Panes rellenos are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover ingredients. With a little practice, you can easily make panes rellenos at home. So next time you're looking for a quick and easy meal, give this recipe a try.