Pupusas (Salvadoran Stuffed, Grilled Tortillas)

Pupusas (Salvadoran stuffed, grilled tortillas)

Masa (corn flour)

Pork or chicken (cooked) seasoned as desired

Mozzarella cheese, shredded

Bell peppers (optional)

Make masa dough by adding water to Masa until it is the consistency of soft playdough.  Set aside.  In a food processor, add cooked pork or chicken, cheese, bell peppers and blend until smooth.  (this is the filling)

Using wet hands roll the Masa into golf ball sized balls.  Cover with a moist towel.  Working with one ball at a time, use your thumb to press a deep indent into the ball, then use your hands to work it into a small “bowl” with an even ¼ inch thick edge. 

Place a heaping tablespoon of the meat mixture into the bottom of the bowl.  Using moist fingers, carefully bring the edges of the dough together, enclosing the filling within, and press to seal.  Roll the ball in your hands to return it to the uniforn ball shape.  Carefully pat pupusas down into a flat round about 4 inches wide and ¾ inches thick. If the edges crack, run a wet finger around them to smooth them.  Place pupusas on a cookie sheet and keep covered with a towel as you repeat with the remaining masa balls and filling.  Cook Pupusas on a hot griddle until they are golden brown and start to puff up.  About 3-4 minutes on each side. Serve warm with Curtido (pickled vegetables) and salsa (recipes below).

Curtido (pickled vegetables)

Cabbage

Carrots

Bell pepper

Onion

Cilantro

Apple cider vinegar

1 T brown sugar

water

Shred vegetables. Boil a pot of water.  Add cabbage and onion and boil for about 5 minutes until they don’t small as strong.  Drain the cabbage and onion and rinse with cold water.  In a jar, combine all the veggies, equal parts apple cider vinegar and water and brown sugar.  Mix and let sit over night or atleast a couple of hours  in the fridge.  Serve over warm papasus.

Salsa

Tomato

Garlic

Onion

Bell pepper

Place all in a food processor or blender and mix until smooth.  Serve over warm papasus.

Submitted by: Ana Pereira

Aida's Chicken Rice (Arroz con Pollo)

Chicken Rice- (Arroz con Pollo) - Recipe

Ingredients:

2 cups uncooked rice

3 tablespoons oil (olive)

3 chicken breast (2 pounds) (cut in bite size chunks)

4 carrots (cut in little cubes)

1 ½ onion- chopped

6 cloves garlic-chopped

2 lg handful chopped Culantro or the equivalent Cilantro.

1 cup of celery –chopped

1 cup of green pepper-chopped

1-cup of red pepper-chopped

½ cup of green onion-chopped

¼ cup of parsley –chopped

¼ cup of Soy sauce

2 tablespoon of chicken bouillon

1 envelope of saffron or Coriander & Annatto (for color)

1 cup of olive- cut in slices

½ of capers

Procedures:

1-     Put the chicken breast into a large pot filled about 3 quarters full of water.  Adds chicken bouillon (an envelope or 2 tablespoons), half of onion cuts, cilantro or 2 leaves of cilantro and 2 cloves garlic, diced.  30 to 40 minutes (chicken meat cooked).  Tear the chicken meat off into small pieces. Save the chicken broth. 

2-     In a large pot.  Put 3 tablespoon of olive oil and fry the little cubes or pieces of carrots, add the cup of onion and 2 cloves garlic chopped. ( look tender)

3-     Add the celery, green, red pepper, parsley, cilantro or culantro and green onions.  ( mix and fry  all the ingredients)

4-     Add the 2 tablespoon or envelope of chicken bouillon and the envelope of saffron or Coriander /Annatto with the ¼ of soy sauce and mix the pieces of chicken together.

5-     Add the 2 cups of rice and mix all the ingredients/

6-     Add 5 cups of reserve chicken broth.

7-     Cover and cook over medium heat until boiling, then turn the heat low.

8-     Add the olives and capers.

9-     Cook until the rice is tender and all the liquid has been absorbed.

Submitted by: Aida Penedo