Pupusas with Curtido
Pupusas are similar to corn tortillas, only thicker and stuffed with cheese, beans or meat. The pupusa originated in El Salvador and are served piping hot and smothered in curtido and a dribble of tangy salsa. A night with a couple of pupusas will leave you exhausted, hot and sweaty but ultimately satisfied.
Ingredients for the dough
- 2 cups masa harina ground maize flour
- 1 cup warm water
Fillings
- grated cheese (pupusas de queso)
- fried bacon chopped into snall pieces (pupusas de chicharrones)
- refried beans (pupusas de frijoles refritos)
- use them seperatley or do mix them up (pupusas revueltas)
1. In a large bowl, mix together the masa and water and knead well. gradually knead in more water, one tablespoonful at a time until you have a moist but firm dough. Cover and set aside to rest 5-10 minutes.
2. Roll the dough into a log and cut into eight equal portions and roll each portion into a ball.
3. Press a hole in the middle of each ball with your thumb. Put one 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.
4. Pat your dough ball into a disc about a two cm thick taking care that that the filling doesn't spill out.
5. Heat an ungreased skillet or heavy frying pan over medium-high heat. Cook each pupusa for about 1-two minutes on each side, until lightly browned and blistered. Remove to a plate and keep warm until all your pupusas are done.
6. Serve on a plate with a heap of curtido (see recipe)
7. Take your first bite, but be careful the contents will be hot!
Curtido is a simple cabbage salad traditionally served with pupusas. Large jars of curtido are kept at restaurants at room temperature which gives it a nicely ferment flavor similar to sau
erkraut.
erkraut.
- half a head of cabbage, finely shredded
- one carrot, peeled and grated
- 1/2 cup of white wine vinegar
- 1/2 cup of water
- one serrano chile pepper chopped
- A pinch of salt
- half a head of cabbage, finely shredded
- one carrot, peeled and grated
- 1/2 cup of white wine vinegar
- 1/2 cup of water
- one serrano chile pepper chopped
- A pinch of salt
Mix in a bowl and set aside ready to serve with your pupusas
This entry was posted on Monday, December 1st, 2008 at 20:26 and is filed under El Salvadorian Recipes, Recipes. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. You can leave a response, or trackback from your own site.
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ooooh that looks good! looking forward to the launch, already got my copy ready fo you to sign! moving to treehouse next week, will have to get planning your route sir.