Pupusas Recipes

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.

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.

Steps:

• In a large mixing bowl, add the masa harina, cumin, cayenne pepper, and salt and combine well. Add the water, 1/2 cup at a time, until the dough forms a ball that can be handled. Form the dough into 12 equal tangerine-size balls, cover with a damp paper towel and set aside.
• In a small saucepan, over medium-high heat, add 1 tablespoon canola oil and when hot, add the chorizo, saute for 5 to 6 minutes, then add onions, bell pepper and chile pepper. Saute until the onion is translucent, then add the granulated garlic and the beans. Heat through and add the lime zest and juice. Adjust the seasoning with salt and pepper, to taste, and remove from the heat.
• Combine the queso quesadilla cheese with the pepper jack in a small bowl, and set aside. Slice the avocado flesh and set aside.
• Put 2 balls of masa between 2 sheets of parchment, about 6 inches apart. With a small saute pan or pie dish, apply even pressure until the masa is flat and about 6-inches in diameter. Pull back the parchment and top 1 of the discs with about 2 slices of avocado, then 3 tablespoons of the black bean mixture, and about 2 tablespoons of the cheese mixture. Top with the second, plain masa round. Replace the parchment over the pupusa and gently press down with the pie plate until 3/8-inch thick, being careful not to crack or blow out the sides.
• Preheat the oven to 250 degrees F.
• Heat a large seasoned cast iron skillet or nonstick skillet over medium-high heat and add about 2 tablespoons canola oil. With a pastry brush, brush 1 side of the pupusa with remaining oil and add it, oiled side down, to the hot skillet. Cook until golden with darkening areas, about 4 to 5 minutes. Brush the exposed side with oil and gently turn over. Transfer the pupusa to a small sheet pan and keep warm in the oven. Repeat with the remaining dough and filling. Arrange the pupusas on a serving platter and serve with plain yogurt, cilantro and Curdito Slaw.
• Put the cabbage and carrots into a large heat-proof bowl and toss to combine well.
• In a small saucepan, over medium heat, add the white vinegar and water and bring to a boil. Pour the boiling mixture into the bowl, covering the cabbage and carrots and set aside for 3 to 5 minutes. Drain off the liquid and spin in a salad spinner or drain in a colander, pressing out as much liquid as possible.
• Return the cabbage to bowl and toss with the remaining ingredients. Let set at room temperature until cool, then refrigerate for 1 hour. Serve as an accompaniment to pupusas or as a side dish. Can be made ahead or canned, if desired.

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!

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!

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.