How do I make pupusas ?!


Question:

How do I make pupusas ?


Answers:
PUPUSAS

Yield: 15 Pupusas

1/2 head of cabbage, sliced fine
1 carrot, grated coarse
5 scallions,white part only, sliced
3 pinches dried oregano
50/50 vinegar and water to cover, about 1 cup
crushed red chiles to taste

4 tomatoes
1 onion
2 Tbsp oil
ground chiles to taste
salt and pepper to taste

4 cups masa de maiz
2 1/2 cup water
1/4 lb Queso con loroco
1/4 lb chicharron for pupusas
oil

Combine the cabbage and carrot and cover with boiling water. Allow to sit for 5 mins., then drain well. Add the remaining ingredients and refrigerate for at least 2 hrs.

Blend together the tomatoes and onion until smooth, adding water to ease blending only if necessary.

Heat the oil in a saucepan and add the tomato mixture. Boil for about 5 mins. During this time the color of the sauce will deepen slightly. Allow to cool and add ground chiles, salt and pepper. The sauce should not be too spicy. This isn't supposed to be a very spicy dish.

Combine masa and water and knead for about 3 mins. Add more water a bit at a time, if needed, to achieve correct consistency.

Roll a piece of masa in your hand into a ball slightly larger than the size of a golf ball. Flatten the dough into a circle about 1/4 in. thick. Put some chicharron or queso in the center and raise the sides of the dough around it and seal it at the top. Form into a ball again and the flatten the whole thing by patting it back and forth between your hands. Don't worry too much if some of the stuffing peaks through. The finished pupusas should be about 1/4 to 1/2 in. thick.

Heat a comal or griddle with a light coating of oil and cook the pupusas. Turn a few times to prevent burning and to check if done. Lower the heat if the pupusas are burning before getting cooked and add more oil to the comal as needed to prevent sticking. They are cooked when the dough looks cooked, sort of how a hand made tortilla would look.

Arrange hot pupusas on a plate for diners to cover with a thin coat of salsa and a mound of curtido. They are best eaten with a fork and knife.

If you cannot find queso con loroco you have two choices. You can buy Monterey Jack cheese and loroco (usually found in the freezer section, although sometimes it can be found fresh). Grate the cheese and chop the loroco fine. Combine to taste and use this to stuff the pupusas, or you can use plain cheese without the loroco.

If you cannot find chicharron for pupusas you can buy chicharron, chop it fine in a food processor, add some tomato and onion, pulse until combined, and stuff this into the pupusas. If you can't get chicharron, you can try cooked bacon prepared as above, but it will have a different flavor because the chicharron isn't smoked. Or, you can just make all cheese pupusas.

Source(s):
http://www.recipecottage.com/mexican/pup...

Hey! The Salvadore?o storekeeper dude across my street has been teaching me how to make pupusas for about a year now lol. Here's the recipe I've learned from him( It's pretty good)...

Go to your friendly neighborhood carneceria( Hispanic market) and ask 'em for some chicharron. Make sure you don't get the chicharron that's just pork rinds; tell 'em you want it for making pupusas -- the chicharron you want is the skin, the fat, and then a bit of the meat underneath. Some stores will sell it to you as a slab, and some will sell it to you already ground.

If you get the slab, you need to soak it overnight in a solution of brine and vinegar, and then grind or shred it up to about the consistency of snuff tobacco. The ground version may be a bit dry; if this is the case, add a little bit of water and heat the mixture up and stir until it's all a bit pasty.

Mix up a batch of masa, making sure it's moist. Take into your hand a glob about the size of a ping pong ball and begin patting it out into an oblong shape, rather like a long pancake. Be careful not to pat the masa too thin; it should just cover your palm and a bit up your fingers.

Now, put a dab of the ground chicharron into the middle of the masa and fold the edges around it, sealing them by pinching. Next, pat the ball (which, after folding, looks kind of like a gyoza) back into a flattened, round shape. This takes some practice and if the masa is insufficiently moist then the edges are likely to crack.

Cook the pupusa on a flat surface such as a griddle or skillet, but don't use any oil. The fat in the chicharron will seep into the masa and provide all the oil you need.

Top the pupusa with a spicy pickled vegetable mix (consisting of cabbage, peppers, onions, carrots, vinegar, and just enough shredded beet to make it all red).

And that's it!!

Peace!!!

P.S. They're yummy!! haha lol

you buy the masa already prepared...choose your ingredients; shredded pork or chopped meat, cheese, refried beans...
there is also, Maseca, that you can buy and prepare your own.

PUPUSAS (EL SALVADOR)

4 c. all-purpose flour
2 tsp. salt
2 tsp. baking powder
4 tbsp. shortening (not liquid oil)
1 1/2 c. warm water (approximately)
1/2 lb. shredded Muenster cheese

Combine dry ingredients, cut shortening into dry ingredients with pastry blender; add warm water a few drops at a time and work dough with hands until manageable. Knead dough 15-20 times then allow to stand for 10 minutes.
Form dough into balls the size of an egg; roll out one at a time until they are 6 inches in diameter. Add some of the cheese on top then put another layer of the tortilla. Place on a hot ungreased skillet (one at a time). Cook 2 minutes on each side until done. Serve with cabbage and shredded carrots on top.

Pupusas (El Salvadorean Tortilla):

40 min 20 min prep
6-8 servings

4 cups masa harina
2 teaspoons salt
2 teaspoons baking powder
4 tablespoons shortening (not oil)
1 1/2 cups warm water
1/2 lb muenster cheese (shredded)

1. Combine dry ingredients.
2. Cut shortening into dry ingredients with pastry blender.
3. Add warm water a few drops at a time until dough is manageable.
4. Knead dough 15-20 times.
5. Let sit for 10 minutes.
6. Form dough into balls the size of an egg.
7. Roll out until 6 inches in diameter.
8. Add some of the cheese to the top of one tortilla and then add another tortilla on top of that.
9. Place on hot ungreased griddle .
10. Cook 2 minutes on each side.
11. Serve with cabbage and shredded carrots on top, or with sauerkraut or coleslaw or even a tomato sauce would be good. Topped off with shredded cheese.




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