SALVADORIAN PATTIES WITH COLESLAW AND TOMATO SAUCE

Steps:

• 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, 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.
• The Masa/Dough: 3 cups MASECA masa harina 1 tsp. salt 1 tablespoon achiote molido/ground annatto 3 cups water
• 1. 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.
• Forming the Patties: 1. With moist hands, take a handful of masa, slightly larger than a golf ball, and shape it into a tortilla.
• 2. 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
• 3. 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.
• 4. 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!)
• 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.