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Salvadorian comfort food/staple. Pupusas

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Montana Maddness View Drop Down
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Joined: 24 February 2010
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    Posted: 25 February 2010 at 12:24
Ok here is a great little number for you from El Salvador. I found the recipe on line. Because I did not want to type out all of this. Some methodes vary but the recipe is a good one. These are the hotdogs or hamburgers of ours for the children of El Salvador.
Quaso and pork being my favorite. But you can stuff them with anything you think will be good. I have even had them as a dessert. Stuffed with fruit and jelly/jam then sprinkled with suger/cinnamon. any way here are:
Ok mine are hand made. I don't have a tort press. Also I was taught while living in country.
 

Makes 4-5 pupusas

  • Masa harina -- 2 cups
  • Warm water -- 1 cup
  • Filling (see variations) -- 1 cup

Method

  1. In a large bowl, mix together the masa harina and water and knead well. Knead in more water, one tablespoonful at a time if needed, to make a moist, yet firm dough. (It should not crack at the edges when you press down on it.) Cover and set aside to rest for 5 to 10 minutes.
  2. Roll the dough into a log and cut it into 8 equal portions. Roll each portion into a ball.
  3. Press an indentation in each ball with your thumb. Put about 1 tablespoon of desired filling into each indentation and fold the dough over to completely enclose it. Press the ball out with your palms to form a disc, taking care that that the filling doesn't spill out.
  4. Line a tortilla press with plastic and press out each ball to about 5-6 inches wide and about 1/4-inch thick. If you don't have a tortilla press, place the dough between two pieces of plastic wrap or wax paper and roll it out with a rolling pin.
  5. Heat an ungreased skillet over medium-high flame. Cook each pupusa for about 1-2 minutes on each side, until lightly browned and blistered. Remove to a plate and hold warm until all pupusas are done. Serve with curtido and salsa roja.

Variations

  • Pupusas de Queso: With a cheese filling. Use grated quesillo, queso fresco, farmer's cheese, mozzarella, Swiss cheese or a combination. Add some minced green chile if you like.
  • Pupusas de Chicharrones: With a filling of fried chopped pork and a little tomato sauce. A reasonable facsimile can be made by pulsing 1 cup of cooked bacon with a little bit of tomato sauce in a food processor.
  • Pupusas de Frijoles Refritos: With a refried bean filling.
  • Pupusas Revueltas: Use a mixture of chicharrones, cheese and refried beans.
  • Pupusas de Queso y Loroco: With a cheese and tropical vine flower filling. Loroco can be found in jars at many Latin markets.
  • Pupusas de Arroz: A variety of pupusa that uses rice flour instead of corn masa.
  • Cooked potatoes or finely minced, sautéed jalapeño peppers are also tasty fillings. Try a mixture of different fillings.
  • The above recipe uses masa harina, a special dried cornmeal flour used in making tortillas, tamales, etc. If you are able to get fresh masa, definitely use it instead. The flavor will be much fresher. Just substitute the masa harina and water with fresh masa. One pound will make about 4-6 pupusas depending on size.

Notes

  • The pupusa is so fundamental to the cuisine of El Salvador that the country has even declared November 13th "National Pupusa Day."
  • Pupusas are traditionally made by slapping the dough from palm to palm to flatten it out. I find the tortilla press to be quicker and easier for beginners

Enjoy! MM

Hotter the better bring on the peppers!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 25 February 2010 at 12:46
excellente!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 25 February 2010 at 16:46
They are definitely good stuf MM and you can fill them with just about anything. About 7 years ago at work I had a mechanic who was part Salvadoran, his mom being fully from El Salvador and he used to bring me home-made pupusas and they were fantastic. She would fill them with a mixture of ground pork and beef and they always had an amazing seasoning flavor mixed in, spicy, slightly hot, slightly sweet. Good recipe, and thanks for posting it!
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