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
AUTHENTIC SALVADOREAN PUPUSAS
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
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!
BASIC CHEESE PUPUSAS
A popular food in El Salvador. A thick corn tortilla filled with cheese and easy to customize. Serve topped with curtido (picked cabbage) or eat plain. My ex-boyfriend's Salvadorean mother's recipe!
Provided by peep
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 8h57m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 196.7 calories, Carbohydrate 39.3 g, Cholesterol 5.1 mg, Fat 3.6 g, Fiber 4.8 g, Protein 4.8 g, SaturatedFat 1.2 g, Sodium 181 mg, Sugar 2.4 g
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
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
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.
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.
EL SALVADORIAN PUPUSAS
Pupusas are a staple in El Salvadorian cuisine. They are thick, corn patties stuffed with beans, cheese, beans and cheese, or beans cheese and pork (called pupusas revueltas) and served with tomato sauce and curtido. For this recipe, I am making them with beans and cheese.
Provided by skc1979
Categories Lunch/Snacks
Time 25m
Yield 8-12 pupusas, 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 ½ inch thick. This takes a lot of practice!
- Pour ¼ 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 and repeat the process. 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
More about "salsa for pupusas food"
PUPUSAS WITH SALSA ROJA - 4 SONS 'R' US
From 4sonrus.com
4.3/5 (3)Total Time 45 minsCategory Appetizer, Dinner, Lunch, SnackCalories 319 per serving
- In a large bowl, mix the masa, salt and 1 ½ cups water together with your hands to make a dough.
- 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.
PUPUSAS RECIPE W/ CURTIDO AND SALSA ROJA {AUTHENTIC …
From acozykitchen.com
4.9/5 (55)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 SALVADOREAN PUPUSAS RECIPE | EDIBLE OZARKANSAS
From edibleozarkansas.ediblecommunities.com
PUPUSA | TRADITIONAL STREET FOOD FROM EL SALVADOR
From tasteatlas.com
EL SALVADOR PUPUSAS. TASTY FOOD FROM EL SALVADOR …
From elsalvadorinfo.net
HOMEMADE PUPUSAS RECIPE | EHOW
From ehow.com
EASY HOMEMADE PUPUSAS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
SALSA FOR PUPUSAS RECIPE - FOOD.COM | RECIPE
From pinterest.com
SALVADORAN PUPUSAS WITH CURTIDO AND SALSA ROJA
From threemanycooks.com
THE BEST SALVADORIAN PUPUSAS RECIPE (FILLED WITH CHEESE)
From mystayathomeadventures.com
PUPUSAS RECIPE | BON APPéTIT
From bonappetit.com
SALVADORAN PUPUSAS – JEANIE AND LULU'S KITCHEN
From jeanieandluluskitchen.com
PUPUSAS(STUFFED CORN MASA CAKES) - LA PIñA EN LA COCINA
From pinaenlacocina.com
RECIPE OF THE DAY: HOW TO MAKE PUPUSAS - THE DAILY MEAL
From thedailymeal.com
FEASTING WITH FARE: PUPUSAS AND SALSA ROJA - FOODALLERGY.ORG
From foodallergy.org
EL SALVADORIAN PUPUSAS| CURTIDO | THE HOMEMADE LIFE
From thehomemadelife.com
BEAN & CHEESE PUPUSAS – DEL REAL FOODS
From delrealfoods.com
PUPUSAS | CHEESE AND LOROCO PUPUSAS | SALSA FOR PUPUSAS
From youtube.com
HOMEMADE PUPUSAS WITH BEAN FILLING {+VIDEO} | LIL' LUNA
From lilluna.com
THE BEST TRADITIONAL PUPUSAS {RECIPE & VIDEO} - SELF PROCLAIMED …
From selfproclaimedfoodie.com
21 SALSA ROJA RECIPE FOR PUPUSAS - SELECTED RECIPES
From selectedrecipe.com
PUPUSAS RECIPE - FOOD.COM | RECIPE | RECIPES, FOOD, COOKING RECIPES
From pinterest.ca
BEST PUPUSA RECIPE - HOW TO MAKE PUPUSAS - DELISH
From delish.com
PUPUSAS WITH CURTIDO & SALSA (SALVADORIAN RECIPE) - AMAZINGY
From amazingy.com
HOW TO MAKE SALSA DE TOMATE (SALSA ROJA) FOR PUPUSAS WITH
TOMATO SALSA FOR SALVADORIAN PUPUSAS - YOUTUBE
From youtube.com
HOW TO COOK STORE-BOUGHT PUPUSAS | EHOW
From ehow.com
EL SALVADOR SALSA ROJA (RED SAUCE) - INTERNATIONAL CUISINE
From internationalcuisine.com
HOMEMADE PUPUSAS | SPICEROOTS
From spiceroots.com
10 BEST PUPUSAS RECIPES | YUMMLY
From yummly.com
HOW TO MAKE PUPUSAS | COOK'S ILLUSTRATED
From cooksillustrated.com
TOMATO SALSA FOR PUPUSAS - YOUTUBE
From youtube.com
BEAN AND CHEESE PUPUSAS | MIDWEST LIVING
From midwestliving.com
VEGAN PUPUSAS (SALVADORAN MASA CAKES) - BEST OF VEGAN FOOD …
From bestofvegan.com
REFRIED BEAN AND CHEESE PUPUSAS WITH SALSA ROJA - READY SET EAT
From readyseteat.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love