Salvadorean Rice Food

AUTHENTIC SALVADOREAN PUPUSAS

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!

SALVADORAN RICE AND VEGETABLES

Steps:

• Heat oil in a large skillet on medium high. Add rice, garlic, carrot, green pepper, onion and tomato and sauté about 10 minutes. Add chicken broth, chicken seasoning, salt and pepper and stir.
• Bring mixture to a boil. Cover and cook over medium low for 20 minutes. Turn off stove and let rice rest 10 minutes.
• Fluff with a fork to mix all ingredients. Serve alone or with any meat dish.

SALVADORIAN CARROT RICE

Steps:

• 1. sauté the carrots,onions, peppers, garlic in the olive oil about mins.
• 2. add in the rice, chicken bouillon and water.
• 3. bring to a boil, cover and slow simmer for about 20 mins....fluff with fork....

SALVADORAN PUPUSAS AS MADE BY CURLY AND HIS ABUELITA RECIPE BY TASTY

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!

CASAMIENTO SALVADOREñO (SALVADORAN BEANS AND RICE)

Steps:

• Over medium heat, sauté onion and green pepper in oil. Turn the heat to high and add rice. Fry for a minute before adding a can of beans (with liquid).
• Add chicken bouillon, salt, and pepper to taste.
• Stir constantly until all liquid has evaporated.
• Serve with your favorite grilled meat or make a full Salvadorian breakfast with fried eggs, fried plantains, cheese, and avocado.

SALVADOREAN RICE

Steps:

• Heat the oil in a saute pan on medium high heat. Add the rice, bell pepper, onion, garlic, celery, carrots, and tomato and saute until the rice is no longer translucent, about 10 minutes.
• Add the water and the knorr chicken bouillon powder and stir. Bring mixture to a boil and taste the liquid. Add salt or more chicken bouillon powder if needed to taste.
• Cover and cook on medium low for 20 minutes. Turn heat off and allow the rice to sit for 10 minutes.

HORCHATA DE MORRO

Steps:

• Roast all the ingredients separately, taking care not to burn the rice.
• The roasting time is different from one ingredient to another and can be done in an oven, in a pan or on a hot griddle.
• Mix all the ingredients together in a food processor until obtaining a fine powder.
• It is important to mix them dry (without adding water), as the powder for the horchata can be kept to prepare the drink later and it will last longer, because all the ingredients will maintain their natural moisture.
• It is also recommended to keep the ground mixture in an airtight container which will keep the aroma longer.
• Add very cold water or very cold whole milk to the previously prepared powder.
• Add 1 tablespoon for ½ cup 9250 ml) of liquid (water or milk).
• Add the natural vanilla extract (optional).
• Stir for 1 minute.
• Filter the preparation through a cheesecloth.
• Sweeten according to taste.

20 TRADITIONAL SALVADORAN FOOD RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Salvadoran recipe in 30 minutes or less!