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
SALSA FOR PUPUSAS
This salsa is great served with Salvadorean pupusas as well as a salsa to eat with traditional meals such as Yucca and Enchiladas Salvadorenos (more like a tostada).
Provided by cervantesbrandi
Categories Sauces
Time 12m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Place the first 5 ingredients in the blender and blend on high.
- Heat the canola oil on medium high heat and pour the salsa into the pan.
- Bring to a boil stirring occasionally. Add the vinager and the chicken bouillon powder and continue boiling for 10 minutes until the salsa is reduced by half.
- Allow the salsa to come down to room temperature and serve.
SALTY PAPUSAS
Pupusas (Salvadoran stuffed masa flatbread) Pupusas are similar to corn tortillas, only thicker and stuffed with cheese, beans or meat. The pupusa originated in El Salvador, but it is also popular in neighboring Honduras. Pupusas are traditionally made by slapping the dough back and forth between greased palms. A tortilla press is quicker and easier for beginners.
Provided by ChelseaW
Categories South American
Time 1h
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- You will also need 1 cup of your filling of choice (see variations).
- 1. In a large bowl, mix together the masa harina and water and knead well.
- 2. Knead in more water, one tablespoonful at a time if needed, to make a moist, yet firm dough. (It should not crack at the edges when you press down on it.).
- 3. Cover and set aside to rest for 5 to 10 minutes.
- 4. Roll the dough into a log and cut it into 8 equal portions.
- 5. Roll each portion into a ball.
- 6. Press an indentation in each ball with your thumb.
- 7. Put about 1 tablespoon of desired filling into each indentation and fold the dough over to completely enclose it.
- 8. Press the ball out with your palms to form a disc, taking care that that the filling doesn't spill out.
- 9. Line a tortilla press with plastic and press out each ball to about 5 or 6 inches wide and about 1/4-inch thick. If you don't have a tortilla press, place the dough between two pieces of plastic wrap or wax paper and roll it out with a rolling pin.
- 10. Heat a greased skillet over medium-high flame. Cook each pupusa for about 1 to 2 minutes on each side, until lightly browned and blistered. Remove to a plate and hold warm until all pupusas are done.
- 11. Serve with curtido and salsa roja.
- 12. VARIATIONS.
- 13. This recipe uses masa harina, a special dried cornmeal flour used in making tortillas, tamales, etc. If you are able to get fresh masa, definitely use it instead. The flavor will be much fresher. Just substitute the masa harina and water with fresh masa. One pound will make about 4 to 6 pupusas depending on size.
- 14. Pupusas de Queso: With a cheese filling. Use grated quesillo, queso fresco, farmer's cheese, mozzarella, Swiss cheese or a combination. Add some minced green chile if you like.
- 15. Pupusas de Chicharrones: With a filling of fried chopped pork and a little tomato sauce. A reasonable facsimile can be made by pulsing 1 cup of cooked bacon with a little bit of tomato sauce in a food processor.
- 16. Pupusas de Frijoles Refritos: With a refried bean filling.
- 17. Pupusas Revueltas: Use a mixture of chicharrones, cheese and refried beans.
- 18. Pupusas de Queso y Loroco: With a cheese and tropical vine flower filling. Loroco can be found in jars at many Latin markets.
- 19. Pupusas de Arroz: A variety of pupusa that uses rice flour instead of corn masa.
- 20. Other Fillings: Cooked potatoes or finely minced, sautéed jalapeño peppers are also tasty fillings. Try a mixture of different fillings.
- 21. Note: The pupusa is so fundamental to the cuisine of El Salvador that the country has even declared November 13th "National Pupusa Day.".
Nutrition Facts : Calories 104, Fat 1.1, SaturatedFat 0.1, Sodium 2.3, Carbohydrate 21.7, Fiber 1.8, Protein 2.6
PUPUSAS
Make and share this Pupusas recipe from Food.com.
Provided by POSTRES DE LA CIPOTA
Categories Spanish
Time 35m
Yield 1 serving, 25-30 serving(s)
Number Of Ingredients 14
Steps:
- A complete Salvadoran pupusas has many components.
- 1 - Filling - Fillings will vary based on your taste but the two most popular fillings are pupusas de queso, pupusas made of cheese only, or pupusas revueltas, pupusas made of a few different fillings. The most common revueltas are made of beans and cheese or chicharron and cheese - see my post on making chicharrones to make this one. My personal favorite is pupusas de queso con loroco, which are pupusas filled with cheese and a type of edible green flower called loroco that is quite similar to asparagus in both look and taste.
- 2. Masa dough - This is the standard dough used to make corn tortillas - see my recipe for tortillas de maiz here.
- 3 - Curtido - A mix of fermented cabage with a little bit of onion, shaved carrot, and hot chile peppers mixed inches Curtido is either served on the side or put on top of the pupusa to be eaten together in same bite.
- 4 - Salsa Roja, or "Red Sauce", served on the side or poured over the curtido and pupusa to be eaten together in same bite.
- Now for the secrets to making authentic Salvadoran pupusas! Are you ready? Sshhh! Don't tell anyone!
- Make your own refried beans. Handmade refried beans carry much more flavor and are less greasy and watery than the canned refried beans you can buy at the store. To make your own refried beans, simply prepare small Central American red beans the way you would to make arroz curtido. When the beans are done cooking, blend some of them up in a blender and cook them in a saucepan with a few tablespoons of oil over low heat for about 30-40 minutes.
- Add butter or margarine to your Mozzarella cheese. When you pour out the amount of mozzarella you will use, add a few scoops of cold butter or margarine to it. The butter/margarine makes the flavor pop and will prevent you from needing to grease the pupusas with oil when you cook them. I personally use margarine because the extra oils in it create a better pupusa than butter will.
- Only use Mozarella cheese for your cheese filling! This is a very important secret. Some international stores sell what they call "queso para pupusas", or "pupusas cheese". This cheese is an imposter! A fake I tell you, run as fast as you can from it! This cheese looks like Mozarella cheese but tastes terrible and if you read the ingredients you will find that it doesn't even contain any milk at all. This cheese is made out of nothing but hydrogenated oils and trans fats. This cheese is cheaper than buying real Mozarella cheese but it destroys the taste and also destroys your health. I have also seen a lot of videos on the web that add all sorts of other dairy products to their mozarrella filling - crema, hard cheese, and panella cheese are just a few I have seen. While these videos say they are making authentic Salvadoran pupusas, I can assure you that this is not an authentic pupusa and will surely not taste like one either.
- Cook your pupusas over a gas stove or skillet, not on an electric one. The reason for this is that gas stoves and skillets can get much hotter than electric ones. When the heat is too low, you will get cracks on the outter tortilla skin of your pupusa. You want to cook each side of the pupusa for about 30 seconds, and flip on each side about three times. Once the pupusa starts to puff up and fillings begins to ooze out of, they are done cooking.
- Directions:.
- -Prepare the re-fried beans the day before by boiling Central American small red beans until soft, (takes about three hours, see my post for Arroz Curtido for exact directions).
- - Blend about half of the soft red beans in a blender and cook this puree in a skillet on low heat for 30-40 minutes.
- -The day you make the pupusas, mix all ingredients for red sauce in blender and blend until pureed.
- -Pour red sauce into a small skillet covered with a tablespoon of oil and heat on medium-high until boiling.
- -Once sauce boils, turn off heat but leave pot on burner so sauce will be remain warm when you serve the pupusas.
- -Prepare the tortilla dough in a bowl using directions found on my tortillas de maiz post.
- -Place Mozzarella, butter, and refried beans into a bowl and mix with hands until well mixed.
- -Turn your gas skillet to medium-high, (high if have to use an electric stove), and place a pancake skillet (we are pretending this is our comal) on top of the gas burners so it can start to get hot.
- -Wet your hands in the small bowl of water you have near you and then grab a ball of tortilla dough in your hand.
- -Flatten the dough into a flat circle using your hands and then put about 2 small spoonfuls of the bean/cheese mix in the middle.
- -Once you have placed filling in center of dough, close the dough back up using your hands to form a ball again that surrounds and covers your filling.
- -While reforming the ball, pinch off any extra dough at the top to prevent an over-sized pupusa. You want just enough dough to completely surround your filling and no more.
- -Place ball of dough with filling inside between two plastic baggies, flatten with a plate or your hands, and then peel off flattened pupusa and place onto the hot skillet.
- -Cook each side of the pupusa for about 30 seconds each, flipping total about six times so that each side gets the heat about three times.
- -Once the pupusa begins to puff up or fillings begin to ooze out of it and burn on surface, remove the pupusa from the heat and place onto a big piece of aluminum foil.
- -Repeat process until you have used up all your dough and filling. If you run out of either, just make more.
- -Serve the pupusas with curtido and red sauce.
- http://www.postresdelacipota.com/2012/09/pupusas.html.
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.
More about "salsa for pupusas recipes"
PUPUSAS RECIPE W/ CURTIDO AND SALSA ROJA {AUTHENTIC …
From acozykitchen.com
5/5 (53)Calories 125 per servingCategory Appetizer, Dinner, Side Dish
- To a medium bowl, toss together the cabbage, carrots and Mexican oregano. In a measuring cup, stir together the hot water, vinegar, salt and sugar; pour it over the cabbage/carrot mixture. Allow it to come to room temperature and then cover it with plastic wrap and transfer it to the fridge for at least 4 hours and preferably a day before serving.
- Add the water to a measuring cup and pour in the oil (you can eyeball this). Lightly dip your hands in the water/oil mixture, making sure your palm are evenly coated. This will make it so the masa doesn’t stick to your hands.
EL SALVADOR PUPUSA, CURTIDO & SALSA - MYSPICYKITCHEN
From myspicykitchen.net
Estimated Reading Time 6 mins
EL SALVADORIAN PUPUSAS| CURTIDO | THE HOMEMADE LIFE
From thehomemadelife.com
PUPUSAS WITH SALSA ROJA - 4 SONS 'R' US
From 4sonrus.com
HOME | ESPERANZA'S PUPUSAS
From pupusasperfected.com
TOMATO SALSA FOR PUPUSAS - YOUTUBE
From youtube.com
PUPUSAS DE CHICHARRON (PORK PUPUSAS) - THRIFT AND SPICE
From thriftandspice.com
SALVADORAN PUPUSAS – JEANIE AND LULU'S KITCHEN
From jeanieandluluskitchen.com
HOW TO MAKE PUPUSAS | COOK'S ILLUSTRATED
From cooksillustrated.com
RECIPE OF THE DAY: HOW TO MAKE PUPUSAS
From thedailymeal.com
REFRIED BEAN AND CHEESE PUPUSAS WITH SALSA ROJA | READY SET EAT
From readyseteat.com
SALSA FOR PUPUSAS RECIPE - FOOD.COM | RECIPE - PINTEREST
From pinterest.com
10 BEST PUPUSAS RECIPES | YUMMLY
From yummly.com
EL SALVADOREAN PUPUSAS RECIPE | EDIBLE OZARKANSAS
From edibleozarkansas.ediblecommunities.com
IN PRAISE OF THE PUPUSA IN L.A. - LOS ANGELES TIMES
From latimes.com
PUPUSA | TRADITIONAL STREET FOOD FROM EL SALVADOR - TASTEATLAS
From tasteatlas.com
FEASTING WITH FARE: PUPUSAS AND SALSA ROJA | FOOD …
From foodallergy.org
VEGAN PUPUSAS (SALVADORAN MASA CAKES) - BEST OF VEGAN FOOD …
From bestofvegan.com
TOMATO SALSA FOR SALVADORIAN PUPUSAS - YOUTUBE
From youtube.com
VEGETARIAN PUPUSAS WITH CURTIDO AND SALSA ROJA- EL SALVADOR
From gourmetvegetarians.com
PUPUSAS RECIPE | BON APPéTIT
From bonappetit.com
PUPUSAS RECIPE : SBS FOOD
From sbs.com.au
SALVADORAN PUPUSAS WITH CURTIDO AND SALSA ROJA - THREE MANY COOKS
From threemanycooks.com
SALSA FOR PUPUSAS RECIPE - FOOD.COM | RECIPE | FOOD, MEXICAN FOOD ...
From pinterest.ca
HOMEMADE PUPUSAS | SPICEROOTS
From spiceroots.com
PUPUSAS(STUFFED CORN MASA CAKES) - LA PIñA EN LA COCINA
From pinaenlacocina.com
HOMEMADE SALVADORAN PUPUSAS RECIPE - CHISEL & FORK
From chiselandfork.com
10 BEST PUPUSAS RECIPES | YUMMLY
From yummly.com
BEST PUPUSA RECIPE - HOW TO MAKE PUPUSAS - DELISH
From delish.com
PUPUSAS WITH CURTIDO & SALSA (SALVADORIAN RECIPE) - AMAZINGY
From amazingy.com
HOW TO MAKE PUPUSAS SAUCE - SOLERANY.COM
From solerany.com
THE BEST TRADITIONAL PUPUSAS {RECIPE & VIDEO} - SELF PROCLAIMED …
From selfproclaimedfoodie.com
EASY HOMEMADE PUPUSAS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
EL SALVADOR PUPUSAS. TASTY FOOD FROM EL SALVADOR WORTH TRYING
From elsalvadorinfo.net
PUPUSA - TRADITIONAL RECIPE OF SALVADORIAN NATIONAL DISH - 196 …
From 196flavors.com
PUPUSAS RECIPE (SALVADORAN, HONDURAN STUFFED MASA FLATBREAD)
From whats4eats.com
#lactose #15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #low-protein #very-low-carbs #sauces #condiments-etc #vegetables #easy #central-american #spring #summer #salsas #dietary #spicy #low-sodium #gluten-free #low-cholesterol #seasonal #low-saturated-fat #low-calorie #low-carb #egg-free #free-of-something #low-in-something #tomatoes #taste-mood
You'll also love