How To Make Pupusas Recipes

AUTHENTIC SALVADOREAN PUPUSAS

Steps:

• The Beans:.
• Heat the corn oil in a large soup pan on medium high heat. Once the oil is heated fry the onion until golden brown.
• While the onions are cooking, place half of the beans and 1/2 cup of the reserved bean liquid in a blender and blend for 1 minute.
• Once the onion is golden in color, about 4 minutes take the onion out with a slotted spoon.
• Carefully stir the beans from the blender into the hot oil. Turn your heat down to medium low.
• Next add the onion and the rest of the beans and reserved 1/2 cup cooking liquid into the blender and liquefy for a minute. Add the beans to the rest of the mixture that is already cooking.
• Carefully stir the beans until no oil appears in the beans, about 3 minutes. Cook on medium stirring about every 5 minutes until the beans have darkened about 3 shades and are the consistency of refried beans in a can.
• The Cheese:.
• Place the shredded mozzarella, lorocco, and bell pepper in a food processor and process until the bell peppers and lorocco are chopped into tiny pieces and fully incorporated into the cheese.
• Next, place the cheese mixture into a plastic bowl and warm the mix in the microwave for no more than 20 seconds.
• Next -- and yes this sounds gross, squeeze the cheese mixture with your hands until it becomes like a soft putty consistency.
• Set the cheese aside and get ready for the masa.
• The Masa:.
• Place the masa mix and water in a bowl and stir until fully mixed. The masa should be very sticky but should form an easy ball when rolled. If not, add water until it is sticky but easy to work with.
• Next, Place an egg size ball of masa in your hand (it helps to place a tiny bit of oil on your hands before doing this) and press the masa out in one hand to represent a small plate the size of your palm.
• Place about a tablespoon of cheese down onto the masa, then a tsp of beans. Pull the sides of the masa up around the beans and cheese and roll it into a ball. Next, flatten it a tiny bit with your palms to form a thick disc. Pat the disc turning it between your hands about 6 times to flatten it more but to keep it in a round shape.
• The pupusa should be a little less than 1/2 inch thick.
• Place the pupusa on a large oiled non stick surface and cook on medium high until each side is golden brown, around 3 minutes on each side.
• Enjoy!

PUPUSAS

Steps:

• Mix the masa harina, water into a dough which is soft but not sticky. Be prepared to add more flour if necessary. If it is too dry, add more water.
• To make a 3 inch round pupusa, take about half a cup of dough and roll it into a ball. flatten with your hand.
• Put the filling in the centre [in this case, cheese, cilantro, salt and pepper].
• Work the edges up over the filling and again form a ball, completely enclosing the filling.
• Flatten each ball to about 1/4 inch or less and cook the pupusas on a hot, lightly oiled griddle for about 3 minutes per side, or until both sides are lightly browned.
• Serve warm.

PUPUSAS

Steps:

• Combine tomato sauce, water, cilantro, green bell pepper, onion, crushed garlic, bouillon cube, and salt in a saucepan over medium-low heat. Cook and stir until vegetables are soft, about 20 minutes. Let salsa roja cool for 10 minutes.
• Fill a blender halfway with the salsa roja. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with remaining salsa roja. Return to saucepan and simmer for 10 minutes more stirring occasionally. Allow to cool completely, about 1 hour, and refrigerate.
• Place cabbage and carrots in a large bowl. Add 4 cups boiling water and let stand for 5 minutes. Drain well. Mix in vinegar, scallions, oregano, and red pepper flakes. Chill curtido until serving.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost fully cooked and not yet crispy, 5 to 7 minutes. Transfer bacon and grease (if desired) to a food processor. Add tomatoes, quartered green bell pepper, Monterey Jack cheese, and minced garlic. Puree and season the chicharron with salt.
• Mix masa harina and 1/2 cup water together in a bowl by hand. Add the remaining water slowly, about 2 tablespoons at a time, mixing well after each addition, until dough is moist but still firm. Cover with a wet towel.
• Heat 1/2 cup oil a large skillet over medium-high heat.
• Take a golf ball-sized piece of dough and roll into a ball in your hands. Make a hole in the dough ball with your thumb; put a small amount of chicharron inside the hole, close it up, and flatten the ball with your hands into a thick tortilla shape. Place pupusa in the skillet and fry until golden brown, about 2 minutes per side. Repeat with the remaining dough and chicharron.
• Serve each pupusa topped with 2 tablespoons of curtido and 1 tablespoon of salsa roja.

PUPUSAS

Steps:

• Make Dough: Add masa harina (corn flour) and salt to a large mixing bowl. Add the warm water, little by little, mixing the dough with your hand. You may not need all of the water. You want the masa to be the consistency of a soft play dough. If the dough is too wet, mix in some more masa harina. If it's too dry, add a little more water. Mix in butter and chicken bouillon, if using.
• Scoop into balls: Scoop the dough into large, golf-ball-size portions. You can scoop all of the dough into balls before continuing, or make 1 pupusa at a time. Be sure to keep the dough covered with a damp cloth as you work, to keep it from drying out.
• Flatten and add filling: Use the palms of your hands to pat the dough into a disc, about 4 inches in diameter. Scoop about half a tablespoon of the beans and place it in the center of the dough circle, followed by a pinch of shredded cheese.
• Shape into disc: Gently bring the edges of the dough up and around the filling, pinching it closed into a ball. Gently pat the dough between your palms to form it into a disc again. Be gentle so you don't have big cracks of filling come through, but if you do have some, its fine! They don't need to be perfect.
• Cook: Heat a large un-greased skillet or pan over medium heat. Place pupusas on the hot pan and cook for about 2-4 minutes on each side. You will know the pupusas are ready to flip when the edges are set and the bottom is lightly golden.
• Serve immediately, topped with Curtido and Salsa Roja.

HOW TO MAKE PUPUSAS

Steps:

• Add the Maseca and salt to a mixing bowl and mix well.
• Slowly add the warm water to the bowl and mix with your hand until you have a moist and soft dough.
• Divide the dough into 6 even sized balls.
• Cut through the sides of a ziploc bag making a flap. Then put one of the dough balls inside the bag.
• Use a heavy pot to flatten the ball.
• Put as much cheese that will fit on top of the flattened ball.
• Fold the dough as if making an empanada. Use the plastic bag to help you do this.
• Shape it back into a ball. Use the bag to help you do this.
• Put the flap back over the ball and flatten again. It shouldn't be thin like a tortilla. They should be thick.
• Heat up a skillet over medium heat.
• Coat the pot with enough oil to keep the pupusa from sticking.
• Once the oil is hot add the pupusa and cook for 3-4 minutes. Then flip and cook for an additional 3-4 minutes or until the pupusa is nicely browned and cooked through.
• Transfer the pupusa to a paper towel lined plate and repeat the above steps with the remaining five balls.
• Add more oil as needed to keep the pupusas from sticking.

CHICHARRON PUPUSA

Steps:

• Render pork fat in a saucepan on low heat until golden brown, about 20 minutes, then remove the crispy chicharron from the pan with a slotted spoon and set aside to air dry for 24 hours.
• Cook pork butt in the same saucepan on medium-low heat, stirring occasionally, until tender, about 20 minutes. (Note: Do not drain the fat from the saucepan since it will be a great flavor enhancer.) Add onions and scrape the pan very well with a wooden spoon to get most of the drippings. Grind chicharron, pork butt, onions and garlic together in a meat grinder. Adjust seasoning to taste with salt and cumin, then refrigerate for 6 hours.
• Using your hands, grab 3 ounces of Masa and mound it on one hand, making a well. Grab 3 ounces chicharron mixture and cover the well, simultaneously surrounding the chicharron mixture with the Masa until everything is covered. Use both of your palms and press gently until you achieve a uniform 1/4-inch-thick disc. Use small amounts of water as needed to assist in releasing the Masa from your hands. Once the discs are made cook them on a hot griddle, 4 minutes per side. Repeat with remaining ingredients. Top with Curtido and Pupusa Sauce.
• Combine masa, salt and enough water to incorporate the masa (up to 1 quart) in a large mixing bowl. Knead together until masa does not stick to your hands.
• Boil 3 quarts water in a large saucepan and add 3 tablespoons salt. Add cabbage and let cook 30 seconds, then immediately pull it out and set aside. Reserve 1 quart cooking water.
• Add cabbage to a large mixing bowl, then add carrots, vinegar, onions, sugar, oregano, pepper flakes, bay leaves, remaining 3 tablespoons salt and reserved cooking water and mix together. Transfer to a 6-quart container and let sit in a dry and cool place for 5 days. Note: Curtido needs to be submerged in liquid, so place a plate over the top if necessary.
• Saute garlic and onions in oil in a saucepan, then immediately add tomatoes, sugar, oregano, bay leaves and 1 quart water. Cook at low heat for 45 minutes, then let cool down. Remove bay leaves and blend.

CURTIDO (EL SALVADORAN CABBAGE SALAD)

Steps:

• 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.

SALVADORAN PUPUSAS AS MADE BY CURLY AND HIS ABUELITA RECIPE BY TASTY

Steps:

• Make the curtido: In a large bowl, combine the cabbage, onion, and carrots. Pour the boiling water over the vegetables and toss. Let sit for 10 minutes, then drain.
• In a liquid measuring cup or small bowl, combine the vinegar, oregano, and salt. Pour over the slaw and toss to coat. Once thoroughly mixed, transfer the curtido any any leftover liquid in the bowl to an airtight jar or container.
• Chill for at least 20 minutes in the refrigerator, or chill overnight for best results.
• Make the chicharrón: Heat the vegetable oil in a large pan over medium-high heat. Add the pork shoulder and salt. Cook for 15 minutes without disturbing. If the pork is browning too quickly, reduce the heat to medium. Turn the pork over and let cook on the other side for 10 minutes more, or until crispy and golden brown.
• Transfer the pork to a food processor and add the tomato, green bell pepper, and onion. Pulse until a thick paste forms. The mixture should not be watery. Set aside.
• Make the pupusa dough: In a large bowl, whisk together the masa harina and salt, then add the water. Use your hands to mix until the dough comes together with a clay-like texture.
• Fill a small bowl with water and a bit of oil and set near your work station. You'll wet your fingers with the mixture as you work to keep the dough from sticking to your hands.
• Take a golf ball-sized portion of dough and roll into a ball, then flatten into an even round.
• Fill the dough round with ½ tablespoon chicharrón paste, 1 teaspoon refried beans, and 1 teaspoon mozzarella cheese. Fold the dough over the filling until it's completely sealed. Then, pat out the ball between your hands until flat. If the pupusa cracks, patch it with a bit of dough and a little oil. Repeat with the remaining ingredients.
• Heat a large pan or griddle over medium heat. Brush with vegetable oil, then place 2-3 pupusas on the pan and cook for 2-4 minutes, or until the bottoms are golden brown. Flip and cook on the other side for 2-4 minutes more, until golden brown and warmed through. Repeat with the remaining pupusas.
• Serve the pupusas with curtido.
• Enjoy!