Pupusas. Who hasn't had this absolutely delicious Salvadoran treat? If you haven't then, let me tell you, you are really missing out!
For today's Hispanic Heritage Month recipe, I went straight to the source: MamásLatinas staff writer Michelle Regalado, whose family hails from El Salvador, for the truth behind this oh-so-yummy dish. She tells me: "They are a traditional Salvadoran food that I've grown up eating and they are absolutely DELICIOUS. My family will literally have them at any time of the day whether its breakfast, lunch or dinner. Plus, because they can be cooked in different ways (some with just cheese, some with cheese and meat, some with beans and cheese), even vegetarians can try them!" Well, now that you've heard just how good they are, what are you waiting for? Try this recipe today!
Read more ¿Qué más? Hispanic Heritage Month: Paraguayan dumpling soup (RECIPE)
Pupusas, a.k.a. Salvadoran Stuffed Masa Cakes (recipe courtesy of Epicurious.com)
Ingredients:
1/2 pound fresh mozzarella, coarsely grated (2 cups)
1 cup cooked small red beans or kidney beans, rinsed and drained if canned
1 cup finely chopped chicharrón (fried pork rind)
4 cups corn tortilla flour (masa harina)
3 cups water at room temperature
Read more ¿Qué más? Hispanic Heritage Month: Honduran bean fondue (RECIPE)
Directions:
1. Toss together cheese, beans, pork rind, and 1/2 teaspoon salt in a large bowl with your hands, then press mixture firmly into 16 (1 1/2-inch) balls (for filling).
2. Combine tortilla flour, water, and 1/2 teaspoon salt in a large bowl and knead with your hands until a uniform dough forms, about 1 minute. (Dough should be moist but not sticky. If necessary, knead a little more tortilla flour or water into dough.)
3. Flatten 1/4 cup dough between moistened palms into a 4-inch disk. Wrap disk around a ball of filling, enclosing it, and form into a smooth ball. Reflatten between your palms into a 4-inch disk (1/2 inch thick; filling should remain hidden). Put on a tray lined with plastic wrap and cover with plastic wrap to prevent drying. Make 15 more pupusas.
4. Heat a comal or large (2-burner) griddle over medium-low heat until hot, at least 2 minutes. Brush lightly with oil, then cook pupusas in batches, turning and pressing lightly with a metal spatula every 2 to 3 minutes, until crusty and browned in spots (some cheese may ooze out), 10 to 12 minutes total per batch. Serve immediately.
Image via ChrisGoldNY/flickr
