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
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
COCONUT PUPUS
Coconut gelatin squares served as appetizers on the Islands. Delicious and refreshing with other assortments on a pupu platter
Provided by Wendelina
Categories Easy
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In medium saucepan, soak gelatin in cold water for 5 minutes. Bring gelatin mixture to boil. Add sugar and lightly stir until sugar is dissolved. Add coconut milk and fresh milk. Mix well and let cool.
- Lightly beat egg whites until stiff. Add to gelatin and mix well. Pour into 8-9" square pan. Refrigerate for four hours or until gelatin is set.
- To loosen gelatin from pan, place bottom of pan in warm water for 1-2 minutes. Cut gelatin into 1-1/2" squares.
Nutrition Facts : Calories 119.5, Fat 1, SaturatedFat 0.6, Cholesterol 3, Sodium 59.6, Carbohydrate 20.4, Sugar 20.4, Protein 7.7
CHICKEN PUPUS (HAWAIIAN APPETIZER)
Make and share this Chicken Pupus (Hawaiian Appetizer) recipe from Food.com.
Provided by Lavender Lynn
Categories Chicken Breast
Time 15h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together all ingredients, except the chicken, in a mixing bowl. Place the chicken thighs in the marinade and marinate for 2 to 4 hours in the refrigerator. After 2 hours, stir the marinade.
- Heat the grill until the coals are gray to white. Remove the chicken from the marinade and drain or shake off the excess marinade. Place on a lightly oiled grill and cook for 5 to 7 minutes on each side.
- Continue grilling until the chicken is cooked in the center. Remove the "pupu chicken" to a serving plate and insert wooden picks in each of the cubes. Serve immediately as an appetizer.
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