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
EL SALVADORIAN BEAN AND CHEESE PUPUSAS
Pupusas are, in my opinion, El Salvadorian comfort food! A pupusa is like a thick corn flour pancake filled with either beans, cheese, beans and cheese, or beans, cheese and pork (which is called Pupusas Revueltas). It is served with tomato sauce to pour on top or dip bites into, and curtido on the side. These things really put me in a happy place. Enjoy the recipe-- I hope they put you in a happy place as well!
Provided by Sommer Clary
Categories South American
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a small mixing bowl, combine refried beans and cheese. Set aside.
- In a separate mixing bowl, combine 2 cups Masa with 1 ¼ cups water and ¼ tsp salt, mixing thoroughly until it is a soft dough (this dough dries out fast- hence the divided measurements. But if it starts to dry out while you are still working, you can add a touch more water as needed).
- Pinch a bit of dough off and roll it into a ball about 2 inches in diameter (about the size of a golf ball). Using your thumb, push down on the ball to make more of a "bowl". Place a spoonful of the bean and cheese mixture into the "bowl".
- Pinch off and flatten a bit more dough to cover the bowl with. Carefully flatten the filled ball to make a disc, making an effort to make it as thinly as possible- about 1/2 inch thick. This takes a lot of practice!
- Pour 1/4 cup of oil into a nonstick skillet and place as many pupusas as will fit, and cook over medium / medium- high heat for 3-5 minutes on each side, or until golden and browned. Repeat with the next batch, adding more oil if necessary. When the masa dough has run out, make another fresh batch.
- Serve with warmed tomato sauce and curtido.
Nutrition Facts : Calories 641.5, Fat 12.8, SaturatedFat 5.5, Cholesterol 26.6, Sodium 1414.1, Carbohydrate 113.2, Fiber 18.1, Sugar 5.2, Protein 23.4
SALVADORIAN "QUESADILLA" CAKE
Provided by Lorri Lanning
Categories Cake Mixer Egg Brunch Dessert Bake New Year's Day Parmesan Sour Cream Butter Gourmet California Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F with rack in middle. Line bottom and sides of pan with parchment paper.
- Whisk together flour, baking powder, and salt. Beat butter and sugar in another bowl with an electric mixer at medium-high speed until pale, about 1 minute. Beat in eggs, sour cream, and cheese.
- Reduce speed to low and mix in milk. Add flour mixture and mix until just combined.
- Transfer batter to pan and smooth top. Sprinkle with sesame seeds (if using). Bake until a wooden pick or skewer inserted into center of cake comes out clean, 30 to 40 minutes.
- Cool to warm in pan, 20 to 30 minutes. Turn cake out onto a rack. Serve cake slightly warm or at room temperature.
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