Pupusas
My daughter-in-law's family is from El Salvador. I helped Kiley create these recipes from her families' instructions and Kiley's keen taste. These are really fun to make and super delicious!
Recipe:
2 C masa flour
2 C warm water
1 tsp salt
Oil
Filling (recipe below)
Red Sauce (recipes below)
Curtido (recipe below)
Prepare the filling, red sauce and curtido first. Put masa mix and salt into large bowl. Pour warm water into the masa, mixing it in with your hands. You want a soft dough. Knead for a minute or two. To check the consistency of the dough, take a little ball of dough and pat out a flat disk. If the edges crack, you need a little more water until no cracks show at edges. You want the consistency to be like a corn play dough and very very moist, but not sticky. Roll a ball of dough (bigger than a golf ball but smaller than a tennis ball). Flatten it, making it thicker around the edges. Put 2-3 Tbs filling in center and press it down into the masa a little. Fold the edges back together by pushing and turning them in, getting as much at the point as possible and pinching the excess off. Roll back into a ball. Spin the ball with one hand while you flatten the edge with the thumb of the other hand. What you are aiming for is a flat disk, raised in the middle and on the edges. Now carefully flatten the disk by passing it back and forth carefully between hands and pushing with flat of hand. It will look like a corn pancake. Dry fry on medium to medium-high (or 375°F in electric frying pan) for about 5 minutes on each side until they blister on each side.
Filling options: The most popular is equal amounts of the meat filling and cheese (Revuelata). You can combine Refried Black Beans and cheese as well (Frijoles con Queso), or use just cheese (Queso). If you add beans, make sure the refried beans are very thick, and use less beans than the other ingredients (1-2 tsp). Last is the just the meat filling (Chicharron). Serve pupusas with Red Sauce and Curtido.
Chicharron (meat filling):
3 1/2 lb fatty pork (i.e. shoulder or leg)
2 C water
Salt
3 large cloves garlic
1 C chopped onion
1 green pepper, cut in large chunks
1 1/2-1 3/4 lbs large meaty tomatoes, cut in wedges
Cut meat into large chunks. Add meat, salt and water to frying pan. Cook uncovered, stirring occasionally until moisture is all absorbed. Spread out meat on baking sheet and put in 325° oven for 30-60 minutes until meat is well browned. Place meat and all the vegetables in a food processor and process as fine as possible, until it forms a paste.
Queso (cheese filling):
2 lb mozzarella cheese, softened (not melted)
1-2 Tbs finely chopped green pepper
2-3 tsp finely chopped pickled jalapeno
Knead all together with hands.
Red Sauce:
28 oz canned whole tomatoes, no juice
1/4 C chopped onion
1 large garlic clove
1/4 green pepper
1 pickled mild jalepeno
1 tsp salt or chicken boullion
Brown onion, garlic and green pepper under broiler. Blend all in blender. Heat until hot for 1 minute and then cool.
Curtido (pickled cabbage salad):
1 medium carrot, grated
3 C of cabbage, grated or thin sliced
3-6 Tbs of Mexican pickled mix (or 1 small can) with even amounts of jalapeno, carrots and onion
3/4 C purple onion, grated or thin sliced
1 tsp sugar
1 tsp oregano
1/8 tsp crushed red pepper
3 C boiling water
3 C water
1/2 C apple cider vinegar
1 Tbs salt (more or less)
Mix cabbage and onion together and pour boiling water over. Let stand 1 minute and drain. Mix with everything else and let marinate as long as possible, 4-24 hours.
Recipe:
2 C masa flour
2 C warm water
1 tsp salt
Oil
Filling (recipe below)
Red Sauce (recipes below)
Curtido (recipe below)
Prepare the filling, red sauce and curtido first. Put masa mix and salt into large bowl. Pour warm water into the masa, mixing it in with your hands. You want a soft dough. Knead for a minute or two. To check the consistency of the dough, take a little ball of dough and pat out a flat disk. If the edges crack, you need a little more water until no cracks show at edges. You want the consistency to be like a corn play dough and very very moist, but not sticky. Roll a ball of dough (bigger than a golf ball but smaller than a tennis ball). Flatten it, making it thicker around the edges. Put 2-3 Tbs filling in center and press it down into the masa a little. Fold the edges back together by pushing and turning them in, getting as much at the point as possible and pinching the excess off. Roll back into a ball. Spin the ball with one hand while you flatten the edge with the thumb of the other hand. What you are aiming for is a flat disk, raised in the middle and on the edges. Now carefully flatten the disk by passing it back and forth carefully between hands and pushing with flat of hand. It will look like a corn pancake. Dry fry on medium to medium-high (or 375°F in electric frying pan) for about 5 minutes on each side until they blister on each side.
Filling options: The most popular is equal amounts of the meat filling and cheese (Revuelata). You can combine Refried Black Beans and cheese as well (Frijoles con Queso), or use just cheese (Queso). If you add beans, make sure the refried beans are very thick, and use less beans than the other ingredients (1-2 tsp). Last is the just the meat filling (Chicharron). Serve pupusas with Red Sauce and Curtido.
Chicharron (meat filling):
3 1/2 lb fatty pork (i.e. shoulder or leg)
2 C water
Salt
3 large cloves garlic
1 C chopped onion
1 green pepper, cut in large chunks
1 1/2-1 3/4 lbs large meaty tomatoes, cut in wedges
Cut meat into large chunks. Add meat, salt and water to frying pan. Cook uncovered, stirring occasionally until moisture is all absorbed. Spread out meat on baking sheet and put in 325° oven for 30-60 minutes until meat is well browned. Place meat and all the vegetables in a food processor and process as fine as possible, until it forms a paste.
Queso (cheese filling):
2 lb mozzarella cheese, softened (not melted)
1-2 Tbs finely chopped green pepper
2-3 tsp finely chopped pickled jalapeno
Knead all together with hands.
Red Sauce:
28 oz canned whole tomatoes, no juice
1/4 C chopped onion
1 large garlic clove
1/4 green pepper
1 pickled mild jalepeno
1 tsp salt or chicken boullion
Brown onion, garlic and green pepper under broiler. Blend all in blender. Heat until hot for 1 minute and then cool.
Curtido (pickled cabbage salad):
1 medium carrot, grated
3 C of cabbage, grated or thin sliced
3-6 Tbs of Mexican pickled mix (or 1 small can) with even amounts of jalapeno, carrots and onion
3/4 C purple onion, grated or thin sliced
1 tsp sugar
1 tsp oregano
1/8 tsp crushed red pepper
3 C boiling water
3 C water
1/2 C apple cider vinegar
1 Tbs salt (more or less)
Mix cabbage and onion together and pour boiling water over. Let stand 1 minute and drain. Mix with everything else and let marinate as long as possible, 4-24 hours.
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