Pupusas what do you think/recipes?!
And how do you make them at home? And that cabbage salad stuff that goes on top?
Answers: Who loves them?
And how do you make them at home? And that cabbage salad stuff that goes on top?
I have never made this..
Pupusas
(El Salvadoran stuffed tortillas)
Servings: 8 pupusas
INGREDIENTS
2 cups masa harina (Maseca or Quaker brand)
1 cup water
1 cup filling (3 types of fillings given below)
METHOD
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. Set aside to rest 5-10 minutes.
Roll dough into a log and cut into 8 equal portions. Roll each portion into a ball.
Press a hole in each ball with your thumb. Put about 1 tablespoon of desired filling into each ball and fold the dough over to completely enclose it. Press the ball out with your palms to form a disc. Be careful that the filling doesn't spill out.
Line a tortilla press with plastic and press out each ball to about 5-6" wide and about 1/8-1/4" thick. If you don't have a tortilla press, place the dough between plastic wrap and roll it out with a rolling pin.
Heat an ungreased skillet over high heat. Cook each pupusa for about 1-2 minutes on each side till lightly browned and blistered. Remove to a plate and cover till all pupusas are done.
Serve with curtido (a type of coleslaw).
NOTES
1. Pupusas are a particularly Salvadoran food. Salvadoran restaurants are often called pupuserías.
2. Pupusas can be filled with any number of ingredients. Cheese, chicharrones (fried pork rinds) or refried beans are the most common. For a cheese filling, use grated farmer's cheese, mozzarella, queso fresco or Swiss. If you can't find chicharrones, grind 1 cup of cooked bacon with a little bit of tomato sauce in a food processor. Finely minced, sautéed jalape?o peppers are also a tasty filling. Or try a mixture of different fillings.
3. Curtido, a type of coleslaw, is typically served with pupusas.
4. 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.
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SALVADORAN PUPUSAS
Preparing the dough
There are different brands of tortilla flour to make the dough. MASECA, which can be found in most large supermarkets in the international section, is one of them but there are others. Follow the instructions on the bag and make as much dough as needed. Once the dough has been prepared set it aside while you prepare the filling.
Three Fillings
CHEESE Filling
3 cups of shredded cheese (use hard and cream cheese mixed together; you can mix frying cheese, mozzarella and ricotta)
3 or 4 tablespoons of heavy cream
1/2 to 1 cup of ground "oroco" (this will be hard to find in the U.S. So you can use very finely chopped green peppers or scallions instead)
Salt to taste
Make a paste with these ingredients. To avoid the paste leaking, it should not be too soft.
"CHICHARRON" Filling
1 cup cooked bacon (cooked with garlic, see below).
4 - 5 tomatoes
Salt to taste
Cook bacon with some garlic (optional). Set fat aside but do not discard. Once cooked, grind bacon with the tomatoes, 1 green pepper, and salt to taste. Mix with some of the bacon fat until it has a soft consistency
MIXTAS (refried beans) Filling
Ground and fried beans (they can be canned or prepared from your favorite recipe).
Note- When filling the pupusas add beans, chicharron and cheese (or combine two of the three).
Making the pupusas
With two tablespoons of dough make a ball using your hands and later clap your hands until you make a round, thin (1/8 of an inch thick) tortilla. Continue making more tortillas this way.
Put filling over one tortilla, cover with another and push down the sides to close them. This is the "beginners" method.
People who have experience do it this way: make a ball with the dough. Insert your thumb in the ball and make a hole in the center. Fill that hole with the filling, close the hole by pushing the dough on the sides up. Clap your hands carefully so that the filling doesn't come out and flatten the ball.
Cook on a slightly greased griddle, pan or electric pancake griddler and cook over low-medium heat (325-350 F) first one side, then the other until they are cooked. Each side will be ready when it no longer sticks to the pan (depending on the thickness of the tortillas, this might take 4 minutes or more per side).
Pupusas are topped with pickled cabbage and tomato sauce.
PICKLED CABBAGE
Chopped cabbage that has been quickly passed through boiling water
Medium onion, sliced
Carrot, finely shredded
Cooked green beans, not too soft (optional)
Beets (optional)
Horseradish (optional).
Red pepper, finely chopped (optional)
Vinegar
Water
1 teaspoon oregano
Salt to taste
In a glass or plastic jar with wide opening mix all the ingredients. Add vinegar and water to taste.
Mix with a wooden spoon (never metal). Put the mix in the refrigerator and let it rest for a week so that the ingredients pickle.
TOMATO SAUCE
Large tomatoes, peeled (the number will depend on how much sauce you want to prepare)
1 green pepper
1 medium onion
2 garlic cloves
1 chicken flavored bouillon cube
Cilantro (optional)
Water
Salt to taste
Cook all the ingredients with a little water. Put everything in a blender and blend. Cook for another 10 minutes, stirring occasionally.
http://www.hungrybrowser.com/phaedrus/m0...
They're good. A friend of mine made them for me. Here are some recipes.
Pupusas de Queso
INGREDIENTS:
2 cups masa harina
1 cup water
1 cup queso fresco, crumbled
DIRECTIONS:
1. Stir the masa harina and water together in a mixing bowl until smooth; knead well. Cover bowl, and let the dough rest 5 to 10 minutes.
2. Shape the dough into eight, 2 inch diameter balls. On a lightly floured surface, roll out each ball into 6 inch diameter round. Sprinkle 1/4 cup queso fresco over each round. Place a second tortilla over the cheese, and pinch the edges together to seal in the cheese.
Curtido (El Salvadoran Cabbage Salad)
INGREDIENTS:
1/2 head green cabbage, cored and shredded
1 carrot, grated
1 quart boiling water
3 green onions, minced
1 cup distilled white vinegar
1/2 cup water
2 teaspoons dried oregano
DIRECTIONS:
1. Combine the cabbage and carrot in a large bowl and pour the boiling water over the mixture. Allow the mixture to steep for 5 minutes; drain well. Return the cabbage and carrots to the bowl. Mix in the green onion, vinegar, 1/2 cup of water, and oregano. Toss until all ingredients are combined. Chill for 20 minutes before serving.
Ingredients:
2 cups of masa harina (I believe that is just corn flour for the dough, sometimes called corn masa flour)
1 cup of Water
1 cup of Filling (you can use cheese, shredded pork, bacon, beans or even minced jalapeno peppers)
Method:
In a large bowl, mix together the maseca 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.
Set aside to rest 5-10 minutes.
Roll dough into a log and cut into 8 equal portions. Roll each portion into a ball.
Press a hole in each ball with your thumb. Put about 1 tablespoon of desired filling into each ball and fold the dough over to
completely enclose it.
Press the ball out with your palms to form a disc. Be careful that the filling doesn't spill out.
Place the dough between plastic wrap. Roll it out with a rolling pin to about 6" wide and 1/8-1/4" thick.
Heat a skillet over high heat.
Cook each pupusa for about 1-2 minutes on each side till lightly browned and blistered.
Serving: 8 pupusas
cultidos recipe is
shreddes cabbage
and chinese chili
pour hot water over cabbage then drain water then do it again
then pour a bit of viniger and water and chili and thats it
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.
OR
PUPUSAS AND CURTIDO
4 c. masa harina de maiz
1/2 tsp. salt
2 1/2 c. hot tap water
4 1/2 c. Monterey Jack cheese, shredded
Using your hands, mix the masa harina, salt and water in a bowl until the dough come together in a soft ball. Divide dough into 18 golf ball size pieces. Cover with plastic wrap to keep moist. Place a corn dough ball in the center of a sheet of plastic wrap. Place another sheet over the dough and press down with the palm of your hand, flattening it to a 6 inch diameter circle. Remove top plastic wrap. Spread cheese in center to within 1 inch of tortilla edge. Place a second ball between two plastic sheets and flatten to a 4 inch diameter circle. Remove plastic and place 4 inch tortilla on top of filling. Curl up edge of bottom tortilla around top tortilla and press edges together. Place plastic sheet over top tortilla and gently flatten, spreading cheese toward edge but making sure not to squeeze it out. Top and bottom tortillas should be both smooth when you're done. Repeat process for rest of balls.
Cook pupusa in a non-stick skillet over medium-high heat for 3 to 4 minutes on each side. Pupusas should be crisp and lightly browned when done. Serve hot topped with curtido.
Variations:
PUPUSAS DE FRIJOL Y QUESO (bean and cheese pupusas). For filling: 3 cups shredded Monterey Jack cheese and 1 (16 oz.) can refried beans. Use 1/3 cup shredded cheese plus 1 heaping tablespoon of refried beans per pupusa.
PUPUSAS REVUELTAS (meat and cheese pupusas) For filling: 3/4 pound shredded cooked beef or pork, 1 (16 oz.) can refried beans, 3 cups shredded Monterey Jack cheese. Cook the meat according to your favorite procedure. Some cooks roast or braise it or cook small quantities in a saute pan. When soft, cut into very small pieces. For each pupusa, add 1 tablespoon cooked meat to the mixture used for bean and cheese pupusas
JM