Recipe: Venezuelan Pupusas

Lately, mi familia has been loco for pupusas. In case you're wondering, pupusas are a delicious Latin American dish consisting of meat, cheese, and vegetables in a thick, fried corn tortilla.

Last week, we discussed El Salvadorian style pupusas. I was telling an Ecuadorian friend about this culinary adventure, and he asked if I'd eaten pupusas Venezuelan-style. When I said that I hadn't, he explained the subtle differences, thanks to a former roommate.

And I am glad he did! My family loved this regional variation, and I'm sure yours will too.

Servings: 2 to 4

Prep time: 20 to 30 minutes

Ingredients:

2 cups masa

1 3/4 cups water

1 tsp salt

Cooking oil

Cream cheese

Meat of your choice

Shredded lettuce

Salsa

Preparation:

1. Combine masa, water, and salt to form a soft dough. I find it easiest to mix using my hands.

2. Heat oil - I prefer olive or coconut - over medium heat. Use an iron skillet if available.

3. Roll 1/4 cups of dough between your palms to form a ball. Then, flatten the dough between your hands to a thickness of 1/4 to 1/2 inch.

4. Fry the dough on each side until it is golden brown.

5. Cook a meat of your choice - chicken, chorizo, ground beef, steak, shrimp, pork, or anything else you'd like to include.

6. Cut pupusa in half, leaving the top and bottom attached at one end to form a "pocket." layer in cream cheese, meat, and lettuce. Serve with salsa.

Pupusas are a great way to use leftovers. Stuff these pastries with whatever meat, beans, vegetables, or cheeses are left over from last night's dinner, and you'll be presenting leftovers in a way that your family will adore.

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