Salvadorian Pupusas Recipes

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



Salvadoran Pupusas As Made By Curly And His Abuelita Recipe by Tasty image

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

½ head green cabbage, cored and shredded
1 small white onion, sliced
2 medium carrots, grated
4 cups boiling water
1 cup distilled white vinegar
1 tablespoon dried oregano
2 teaspoons kosher salt
1 teaspoon vegetable oil
1 lb boneless pork shoulder, cut into 1-inch (2-cm) cubes
1 teaspoon salt
1 medium tomato, diced
½ green bell pepper, diced
1 small white onion, diced
4 cups masa harina
2 teaspoons salt
3 cups cold water
1 cup grated mozzarella cheese
1 cup refried bean, cooked
1 tablespoon vegetable oil, for frying

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

AUTHENTIC SALVADOREAN PUPUSAS



Authentic Salvadorean Pupusas image

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

3 cups red beans (cooked)
1/4 small onion
1/2 cup corn oil
1 tablespoon salt
1 cup water (I use cooking liquid from the beans)
3 lbs mozzarella cheese (shredded)
1/2 green bell pepper (diced)
1/2 cup chile (I use lorocco which is a tropical flower found in latin markets)
4 cups masa corn flour (I use maseca brand)
2 cups warm water

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!

SALVADORAN PULLED PORK PUPUSAS WITH PICKLED CABBAGE



Salvadoran Pulled Pork Pupusas with Pickled Cabbage image

Provided by Food Network

Categories     main-dish

Time P1DT5h25m

Yield 16 pupusas, 4 to 6 servings

Number Of Ingredients 29

1/2 medium green cabbage, shredded
1 chayote squash, shredded
2 carrots, shredded
1 red onion, thinly sliced
1 red bell pepper, thinly sliced
1 1/2 cups cider vinegar
1 cup water
1/2 teaspoon dried Mexican oregano leaves, crushed
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 tablespoon brown sugar
1/2 tablespoon salt
3 pounds pork butt, trimmed and cubed
1 teaspoon salt
1 teaspoon ground black pepper
6 cups water
1 (15-ounce) can diced tomatoes
1 sweet onion, diced
2 cloves garlic
1 jalapeno, diced
1/2 teaspoon Mexican oregano
1/8 teaspoon ground cinnamon
For the corn dough:
3 1/2 cups masa harina
2 1/4 cups warm water
1/2 teaspoon salt
Olive oil
1 1/2 cups shredded Cotija cheese

Steps:

  • For the pickled cabbage: Combine the vegetables in a large bowl. In a medium saucepan, add the vinegar, water, spices, brown sugar and salt and bring to a boil. Pour the hot pickling liquid over the vegetables. Mix the ingredients well and let stand for at least 24 hours before serving, stirring occasionally. This mixture will keep for 2 to 3 weeks covered in the refrigerator.
  • For the pork filling: Season the pork with the salt and pepper and place in a medium saucepan. Add enough water to cover by 2-inches, about 6 cups. Bring to a simmer and partially cover the pot; cook until the meat is very tender and almost all of the liquid has evaporated, about 3 hours. Uncover the pork and let it slightly pan fry in its own fat, stirring, until golden brown.
  • Meanwhile, combine the tomatoes, onion, garlic, jalapeno, oregano and cinnamon in a blender. Puree until smooth. Add the tomato mixture to the pork in the saucepan and stir to loosen any browned bits from the bottom of the pan. Lower the heat and simmer for another 30 minutes, or until pork is falling apart and most of the liquid has reduced from the sauce. The pork mixture should be very thick. Set aside to cool while you prepare the masa dough. (This will yield more pork than you need for this recipe but any leftover can be frozen and/or used in other recipes. It makes a great filling for tacos, burritos, quesadillas or enchiladas and also works well as a sandwich filling when mixed with a tangy barbecue sauce.)
  • For the dough: In a bowl, combine the masa harina with the warm water and salt mix until soft dough forms. Let stand for 20 to 30 minutes. Stir in up to a 1/4 cup of cold water, until the dough become soft but not sticky. Divide the dough into 16 golf ball size pieces. Keep the dough covered as you work.
  • To form a pupusa: Rub the palm of your hands with a little olive oil. While holding of the dough balls in 1 hand, press the thumb of the other hand in the middle of the ball of dough to form an indentation, then turning the dough, begin to flatten it with your fingertips into a 4-inch concave disk resembling a small bowl. In the center of the disk add 2 tablespoons of the pork and 1/2 tablespoon of the shredded cheese. Bring the edges of the dough together over the filling and squeeze to form a seal. Working gently, press the dough into a flattened disk, flattening the dough middle and edges to form a thick pancake shape about 4-inches in diameter. Repeat with the remaining dough and filling.
  • Lightly rub the pupusas with oil and place them on a heated, greased griddle over medium-high heat. Cook each side until golden brown in spots and slightly puffy, 3 to 4 minutes per side. Serve hot, with a serving of the pickled cabbage on the side.

PUPUSAS



Pupusas image

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

4 cups plain tomato sauce
1 cup water
4 bunches fresh cilantro, chopped
1 green bell pepper, seeded and chopped
1 onion, chopped
2 cloves garlic, crushed
1 cube chicken bouillon
salt to taste
½ head cabbage, shredded
1 large carrot, peeled and grated
½ cup white vinegar
3 scallions, minced
2 tablespoons dried oregano
1 pinch crushed red pepper flakes
1 (12 ounce) package bacon, or to taste
4 tomatoes, halved, or more to taste
1 green bell pepper, seeded and quartered
1 cup grated Monterey Jack cheese
2 cloves garlic, minced
salt to taste
4 cups masa harina, or more to taste
2 cups water, or as needed
½ cup vegetable oil for frying

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

CURTIDO (EL SALVADORAN CABBAGE SALAD)



Curtido (El Salvadoran Cabbage Salad) image

Curtido is a salad made out of cabbage and served with El Salvadoran pupusas. Stuff cooked pupusas with the curtido for a delicious treat!

Provided by Jenny

Categories     Salad     Coleslaw Recipes     No Mayo

Time 45m

Yield 4

Number Of Ingredients 7

½ head green cabbage, cored and shredded
1 carrot, grated
1 quart boiling water
3 green onions, minced
1 cup distilled white vinegar
½ cup water
2 teaspoons dried oregano

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.

Nutrition Facts : Calories 50.2 calories, Carbohydrate 11.3 g, Fat 0.3 g, Fiber 4.7 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 47 mg, Sugar 5.7 g

SALVADORIAN PUPUSAS



Salvadorian Pupusas image

My boyfriend and I love going to Salvadorian restaurants in DC and ordering these hot and cheesy corn cakes with curtido (a condiment resembling coleslaw) and hot sauce. In the restaurants, you see the cook making these very fast, and I'm always amazed by how thin they get the outer layer of dough without any holes. The filling always stays inside, waiting for you! You have to work with this recipe several times to get it right, but it's worth trying if you want to do your own pupusas. The most important suggestion I have is to always, always use masa harina flour (fine ground cornmeal made from dry hominy). North American corn meal is not an adequate substitute and you'll get an extra greasy, uneven result. You can find all of the ingredients in a Spanish store or bodega.

Provided by Valeria

Categories     Lunch/Snacks

Time 35m

Yield 8-12 serving(s)

Number Of Ingredients 5

5 cups masa harina flour
4 cups water, approximately
16 -24 ounces canned refried beans
3 cups soft white cheese
light vegetable oil or light olive oil

Steps:

  • In a large mixing bowl, gradually stir water into masa harina until dough forms a ball that can be handled.
  • Into another bowl, empty the refried beans. Place the grated cheese into a separate bowl.
  • Divide dough into about 25 pieces. Roll each into a ball and flatten between the palms of your hands to about 1/2-inch thick. Put a spoonful of beans and a small handful of cheese into the center of each pupusa. Flatten again with the filling inside.
  • Heat a heavy, wide-bottomed or flat skillet until hot. Brush with oil and cook pupusas on each side 4-5 minutes until a pale golden-brown. The outside should be firm.

Nutrition Facts : Calories 313.4, Fat 3.4, SaturatedFat 0.7, Cholesterol 4.5, Sodium 175.5, Carbohydrate 63.1, Fiber 9.8, Sugar 0.6, Protein 9.8

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From curiouscuisiniere.com


PUPUSAS RECIPE (SALVADORAN, HONDURAN STUFFED MASA FLATBREAD)
In a large bowl, mix together the masa harina and water and knead well. Work in more water, one tablespoonful at a time, if needed, to make a moist yet firm dough. A ball of the masa should not crack at the edges when you press down on it. Cover the masa and set aside to rest for 5 to 10 minutes. On a clean, smooth surface, roll the dough into ...
From whats4eats.com


TRADITIONAL EL SALVADORAN RECIPE | RECIPE: EL SALVADORAN PUPUSAS ...
2017-11-07 Heat a comal or large (2-burner) griddle over medium-low heat until hot, at least 2 minutes. Brush lightly with oil, then cook pupusas in batches, turning and pressing lightly with a metal spatula every 2 to 3 minutes, until crusty and browned in spots (some cheese may ooze out), 10 to 12 minutes total per batch. Serve immediately.
From gct.com


SALVADORAN PUPUSAS RECIPE - RECIPES.NET
2022-03-21 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 and 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 ...
From recipes.net


AUTHENTIC SALVADORIAN PUPUSAS RECIPE - ALL INFORMATION ABOUT …
Authentic Salvadorean Pupusas Recipe - Food.com. 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 ...
From therecipes.info


SALVADORAN PUPUSAS - BIGOVEN
Head a non stick pan or skillet on medium high heat. Place a quarter sized drop of olive oil on the pan or skillet for each pupusa, placing the pupusa on top of the oil. Fry on each side for about 30-60 seconds or until browned on each side. Optional side dish:
From bigoven.com


SALVADORIAN PUPUSAS RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Salvadorian Pupusas Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Dinner Recipes Sorghum Recipes Healthy Is Wok Cooking Healthy ...
From recipeshappy.com


SALVADORAN PUPUSAS – JEANIE AND LULU'S KITCHEN
2016-10-28 Cover the pot with its lid and let the pork simmer low and slow for 3 hours. While the pork cooks, make the red sauce (salsa roja) for topping the pupusas. This can also be done either the day before or the day of making the pupusas. Combine the tomato, jalapeño, onion, salt, garlic powder and water in a large blender.
From jeanieandluluskitchen.com


PUPUSAS WITH SALSA ROJA - 4 SONS 'R' US
2020-06-08 Remove from skillet and cook remaining pupusas. Serve with Salsa Roja for dipping. To Make The Salsa Roja. Heat the oil in a skillet over medium heat. Add the onion, garlic, and pepper and sauté for 2 to 3 minutes, or until the onion is translucent. Stir in the tomatoes and the oregano and simmer for about 10 minutes.
From 4sonrus.com


SALVADOREAN PUPUSAS WITH CABBAGE SALAD - GOYA FOODS
Step 1. In bowl, combine Masarica, Adobo and 2 cups of water. Mix until water is absorbed. Using hands, knead Masarica mixture, adding remaining water a little at a time, until moist dough is formed. You may not need all the water. Step 2. Using hands, roll 3 tablespoons dough into ball. Flatten into disk that measures 5” round and 1/8 ...
From goya.com


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