Pupusas at the Pupuseria - Recipe for an El Salvadoran Staple
A few months ago, I had never heard of a pupusa. Then, someone pointed out that the brightly colored four-room house, which had served as home to several of my favorite mom-and-pop restaurants, had just been painted bright blue. Its handmade sign read "Pupuseria el Cantoncito."
I asked my sister-in-law, who is fluent in Spanish, what it meant. Every culture, it seems, has something reminiscent of the sandwich. You know - meat and other fillings cradled in bread. In El Salvador, this takes the form of the pupusa.
Pupusas are thick, fried, handmade tortilla "pockets," similar in texture to fresh, soft pita bread. They are made from ground corn and stuffed with various combinations of meat, cheese, vegetables, and beans. The result resembles a quesadilla. The pupusas are served with tomato salsa and a cabbage
relish called curtido.
The result is delicious. The Pupuseria quickly became my family's favorite restaurant. But you know me - I had to learn to make them myself.
First, I picked the brains of our waiter, Enrique. He described the process of pupusa-making. First, you make a dough of corn masa, and roll it into a ball in your hand. Then, you press a finger into the ball, forming a hole which you fill with ingredients of your choice. Then, you flatten the mass in your palm, and fry it to a golden brown.
It took some practice, but I finally got it down. So, have you ever heard of a pupusa? Get ready, because by the end of this recipe, you'll be enjoying this tasty El Salvadoran treat in your home.
Ingredients:
For Cabbage Curtido:
1/2 cabbage, thinly chopped
3 carrots, grated
1/2 sweet purple onion, thinly chopped
2 jalapeno peppers, diced
2 tablespoons salt
2 tsp oregano
1 clove garlic, pressed
1/4 cup olive oil
1/4 cup apple cider vinegar
Tip: To quicken preparation, you can substitute 1 bag of fresh chopped "slaw cabbage" with carrots included for the cabbage and carrots.
For Breading:
2 cups masa
1 1/2 cups warm water
Pinch of salt
Olive oil
For Filling:
Shredded cheese
Meat of your choice, finely chopped
Refried beans
Spinach
Shredded zucchini
Fresh herbs
Salt and pepper to taste
Preparation:
1. Combine all ingredients for cabbage, carrots, onion, peppers, salt, and oregano. Let sit for 30 minutes, then press firmly to release juices. Transfer to an airtight container and let sit at room temperature for at least 24 hours or up to 5 days. Add olive oil, and season with salt and vinegar to taste. Refrigerate after 5 days.
2. Prepare a filling of your choice. Thoroughly cook meat or spinach before adding to the filling. Common fillings include:
Shrimp and cheese
Beans and cheese
Spinach and cheese
Zucchini and cheese
Herbs and cheese
Chicken, peppers, and cheese
Pork, beans, and cheese
Chorizo and cheese
3. In a large mixing bowl, combine masa, salt, and water. Mix until a soft, sticky dough is formed. If the dough seems too dry, add one tablespoon of water at a time.
4. Heat olive oil on medium heat. An iron skillet works best.
5. Coat your hands in olive oil. This will help prevent the dough from sticking to your hands.
6. Roll a ball of dough - about two tablespoons - between your palms. Use your finger to make a hole in the center of the dough.
7. Spoon your filling into the dough.
8. Flatten the filled dough between your hands. This will take some practice - mine were too thick and leaking filling the first time. Your pupusa should be no more than 1/2 inch thick.
9. Place the pupusa in the oil; fry until golden brown on each side.
10. Serve hot with salsa and curtido.
