Rellenos de Güisquil
Salvadoran Rellenos de güisquil step by step
This is one of my most treasured recipes from my mother. There is a real need to normalize discussing the documentation of our mothers and their recetas among the Salvi diaspora. Food can be one of the most shareable time capsules available, and we so often need to go back and experience the wisdom of our foremothers. In that spirit, let’s get to work…
I originally wrote about this recipe for WeAreCocina.com here.
Recipe Info
Total Time- 20 mins Servings- 6
Active Time- 20 mins
Ingredients
2 güisquiles
½ lb. Queso Fresco
4 eggs
½ teaspoon of flour
Salt to taste
2 cups of water
Salsa de Tomate:
4 Vine Tomatoes
¼ cup of Grapeseed oil
2 garlic cloves, peeled
¼ medium-sized red onion
½ teaspoon chicken bouillon
½ cup of water
Directions
Wash and cut both ends of the güisquiles. Cut six thin slices from each güisquil.
Using a wide medium-sized pan, place water in pan to boil. Add one pinch of salt.
Once water has come to boil, add güisquil slices to the pan. Par-cook the slices.
Take par-cooked slices, pat dry. Allow to cool. Meanwhile, take queso fresco and crumble until it’s completely soft and mashed.
Assemble the rellenos by pairing the güisquil slices together. In between the two slices, add a layer of the mashed cheese.
Begin to heat the pan and heat the oil.
Crack the four eggs, separating the egg whites from the yolks. Beat the four egg whites until you have firm peaks. Add the yolk, and the ½ teaspoon of flour.
Once oil is hot, start coating the rellenos, but dipping and scooping the egg coating on the rellenos. Place rellenos in oil and fry each side for 2 minutes. Finish frying and place on paper towel.
Roast tomatoes, garlic, and onion until skin is slightly charred.
Blend roasted ingredients with salt, bouillon and water. Strain sauce.
Place tomato sauce in a wide medium sized pan, bring to a boil, and add rellenos to the sauce. Cook for an additional two minutes.
Serve with white rice.
Storage
This dish is enjoyed best hot straight from the pan. I do not recommend storing this dish for later unless you have unexpected left-overs.
