SALVADORAN PUPUSAS AS MADE BY CURLY AND HIS ABUELITA RECIPE BY TASTY
Here's what you need: green cabbage, small white onion, medium carrots, boiling water, distilled white vinegar, dried oregano, kosher salt, vegetable oil, boneless pork shoulder, salt, medium tomato, green bell pepper, small white onion, masa harina, salt, cold water, grated mozzarella cheese, refried bean, vegetable oil
Provided by Katie Aubin
Categories Sides
Yield 18 pupusas
Number Of Ingredients 19
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!
Nutrition Facts : Calories 201 calories, Carbohydrate 25 grams, Fat 7 grams, Fiber 3 grams, Protein 9 grams, Sugar 3 grams
PUPUSAS
From the streets of El Salvador, these are masa 'cakes' with a filling that is fried. The usual fillings are meat or cheese but there is no reason why beans etc could not be used.
Provided by Missy Wombat
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
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
This is a fairly authentic version of the popular Salvadorean dish. It does take some time, however it is well worth the effort! You can purchase pre-made chicharron at specialty markets, however this recipe tastes just like it. I also make the salsa roja and curtido ahead of time (the salsa freezes very well, and the curtido can stay in the fridge at least a week).
Provided by ZZ
Categories Meat and Poultry Recipes Pork
Time 2h54m
Yield 15
Number Of Ingredients 23
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.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 33.8 g, Cholesterol 15 mg, Fat 7.7 g, Fiber 7.7 g, Protein 9.9 g, SaturatedFat 2.8 g, Sodium 676 mg, Sugar 5.9 g
PUPUSAS
These easy and delicious homemade Pupusas are filled with beans and cheese served with traditional toppings like curtido and salsa roja. Hopefully you feel them transport you to the streets of El Salvador!
Provided by Lauren Allen
Categories Main Course
Time 35m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 108 kcal, Carbohydrate 15 g, Protein 4 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 173 mg, Fiber 2 g, Sugar 0.3 g, TransFat 0.04 g, UnsaturatedFat 1.4 g, ServingSize 1 serving
AUTHENTIC SALVADOREAN PUPUSAS
I was a little leary about posting this mainly because the recipe takes some effort, but I promise it's well worth the time! This recipe is always served with, Recipe #271297 and Recipe #292499.
Provided by cervantesbrandi
Categories Beans
Time 40m
Yield 20 pupusas
Number Of Ingredients 10
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
Provided by Mark Bittman
Categories easy, weekday, appetizer
Time 20m
Yield 6 pupusas
Number Of Ingredients 3
Steps:
- Divide the dough into 6 balls about 2 inches in diameter. With lightly oiled hands, hold a ball in one hand, and use your other thumb to make an indentation. Flatten the edges to create a small bowl. Put about 2 tablespoons of the shredded meat (or other filling) into each bowl. Wrap the dough around the filling, and pinch to seal the edge. Pat it back and forth between your hands to flatten into a 1/4-inch-thick disc; make sure the filling doesn't leak.
- Cook in an oiled skillet over medium-high heat until browned and slightly puffy, 3 to 4 minutes per side. Serve immediately.
Nutrition Facts : @context http, Calories 60, UnsaturatedFat 2 grams, Carbohydrate 0 grams, Fat 5 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 91 milligrams, Sugar 0 grams, TransFat 0 grams
BASIC CHEESE PUPUSAS
A popular food in El Salvador. A thick corn tortilla filled with cheese and easy to customize. Serve topped with curtido (picked cabbage) or eat plain. My ex-boyfriend's Salvadorean mother's recipe!
Provided by peep
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 8h57m
Yield 8
Number Of Ingredients 16
Steps:
- Bring a large pot of lightly salted water to a boil. Add cabbage and cook uncovered until slightly softened, about 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
- Mix cabbage, apple cider vinegar, water, onion, carrot, oregano, red pepper flakes, and 1 pinch salt together in a large bowl. Refrigerate until flavors combine, 8 hours to overnight.
- Combine masa harina, water, and 1/2 teaspoon salt together in a large bowl; knead until a smooth, moist dough forms. Add water if dough cracks when you press down on it. Let dough rest, 5 to 10 minutes.
- Stir ricotta cheese, mozzarella cheese, heavy cream, and scallion together in a bowl to make a paste.
- Divide dough into 8 balls. Press your thumb into the center of each ball to form an indentation. Fill indentations with ricotta cheese paste. Pinch edges together around the filling; flatten and smooth into round 1/4 inch-thick patties between your palms.
- Grease a skillet with cooking spray; preheat over medium heat. Cook pupusas in batches until browned, 2 to 3 minutes per side.
- Drain cabbage mixture and serve alongside pupusas.
Nutrition Facts : Calories 196.7 calories, Carbohydrate 39.3 g, Cholesterol 5.1 mg, Fat 3.6 g, Fiber 4.8 g, Protein 4.8 g, SaturatedFat 1.2 g, Sodium 181 mg, Sugar 2.4 g
BEAN AND CHEESE PUPUSAS RECIPE BY TASTY
Fill in
Provided by Tikeyah Whittle
Categories Sides
Time 1h
Yield 12 pupusas
Number Of Ingredients 18
Steps:
- Make the curtido: In a large bowl, combine the cabbage, onion, carrots, and serrano, if using. Pour the boiling water over the vegetables and toss to combine. Let sit for 10 minutes, then drain.
- In a medium bowl or liquid measuring cup, whisk together the vinegar, oregano, and salt.
- Pour the vinegar mixture over the slaw and toss to coat. Once thoroughly mixed, transfer the curtido and any leftover liquid in the bowl to an airtight jar or container. Chill in the refrigerator for at least 20 minutes, but ideally overnight. The curtido will keep in the refrigerator for up to 2 weeks.
- Make the refried black beans: Heat a large cast iron skillet over medium-low heat for about 5 minutes. Add the oil to the pan. Once hot, add the onion and cook until soft and translucent, about 3 minutes. Add the garlic and cook for about 1 minute, until fragrant and softened.
- Add the black beans, along with their liquid, to the pan and increase the heat to medium. Add the salt. Mash the beans with a potato or bean masher, ensuring no beans are left whole. Cook for 7-10 minutes, stirring frequently, until most of the liquid has evaporated and the beans don't immediately flood the pan when you drag a spatula across the bottom. If you prefer a perfectly smooth consistency, use an immersion blender to purée the beans in the pan, or transfer to a blender and blend until smooth. Season with more salt to taste, then set aside to cool completely before making the pupusa dough.
- 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; it should be elastic and not sticky. You may need to knead it for a few minutes.
- Assemble the pupusas: Once the beans have cooled completely, fold in the mozzarella cheese.
- Fill a small bowl with water and set it near your work station. Wet your hands as you work to keep the dough from sticking to your hands.
- Heat a large pan or griddle over medium-high heat for at least 5 minutes.
- While the pan heats, form the pupusas: Take a large, golf ball-sized portion (about 3½ ounces) of dough and roll into a ball, then flatten into an even round, using the fingers of your dominant hand to press the dough against the palm of your non-dominant hand (rather than smashing your palms together), about 5 inches in diameter.
- Fill the dough round with about 3 tablespoons of the bean mixture, or slightly less than the amount of masa used to make the disc. Gently fold 2 sides of the dough over the filling, then rotate and fold up the other 2 sides until the filling is completely encased. Pinch off any excess dough overlapping at the top and return to the remaining masa. Then, carefully pat out the ball between your hands into a roughly 4-inch disc. If the filling breaks through, patch it with a tiny bit of dough. Repeat with the remaining ingredients.
- Lightly brush the hot pan with the vegetable oil, then place 4-5 pupusas (or as many as will fit without touching) in the pan and cook for 3-5 minutes, depending on thickness, until the bottoms are golden brown. Flip and cook on the other side for 3-5 minutes more, until golden brown and cooked through. Repeat with the remaining pupusas.
- Serve the pupusas with the curtido.
- Enjoy!
Nutrition Facts : Calories 382 calories, Carbohydrate 51 grams, Fat 12 grams, Fiber 10 grams, Protein 16 grams, Sugar 7 grams
CHEESE PUPUSAS
Cheese pupusas - stuffed, griddled masa cakes - and their accompanying slaw, curtido, are quintessential Salvadoran street foods. This recipe is adapted from Janet Lainez, who has been making them for homesick Latinos every summer at the Red Hook Ball Fields for nearly 25 years. She likes to use mozzarella rather than Salvadoran cheese - preferably Polly-O, established in Brooklyn, 1899.
Provided by Francis Lam
Categories cakes
Time 40m
Yield 9 pupusas (3 to 4 servings)
Number Of Ingredients 6
Steps:
- In a large bowl, mix the salt well into the masa harina. With your hands, knead the water into the masa harina in a few additions; work in all the water evenly. The dough will feel like stiff mashed potatoes. Lay a 12-inch square of plastic wrap or a zip-lock on a smooth work surface.
- Divide the cheese into 9 equal piles. Roll a 2-ounce ball of dough in your hands, about the size of a golf ball, and pat it out in your hand to form a disc a little larger than your palm. (If the dough is very sticky, lightly moisten or oil your hands.) Pat a pile of cheese onto the masa, leaving just a little space around the edges (cup your hand slightly if it helps). Carefully close your hand to bring the edges of the disc closer, and use your other hand to pat and pinch it together to enclose the cheese in a rough ball. Patch any holes with a little more masa, but don't worry too much - cheese that leaks out will brown deliciously in the pan. Moisten or oil the plastic wrap, and pat out the pupusa on it, forming a disc about 4 inches wide. Repeat, forming a second pupusa.
- Heat a large nonstick sauté pan over medium heat, and very lightly grease it with oil. When the oil appears thin, lay the pupusas in the pan, and cook until richly browned in spots, about 4 minutes. (If you can fit 3 or 4 pupusas at a time in the pan, increase heat to medium-high.) It's O.K. if the cheese starts to bubble out. Flip the pupusas, and cook another 4 minutes, until they're browned and cooked through. Serve finished ones immediately with curtido, and repeat forming and cooking the remaining pupusas.
Nutrition Facts : @context http, Calories 490, UnsaturatedFat 11 grams, Carbohydrate 46 grams, Fat 24 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 12 grams, Sodium 544 milligrams, Sugar 1 gram, TransFat 0 grams
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