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
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