Pupusa Recipe

Pupusas

Learn how to make Pupusa, a traditional Salvadoran dish made of a thick corn tortilla stuffed with savory fillings such as cheese, pork, or beans. They come together in less than 10 minutes.

Prep: 3min

Total: 8min

Yield: 14

Serving Size: 1 pupusa

Nutrition Facts: servingSize 1 pupusa, calories 124 kcal, Carbohydrate 20 g, Protein 5 g, Fat 3 g, Sodium 443 mg, Fiber 2 g

Ingredients:

• 3 cups masa harina
• 2 teaspoons salt
• 2 3/4 cups warm water
• 1 cup mozzarella cheese (shredded)
• 1/2 cup refried beans
• 2 tablespoons oil

Instruction:

1. In a mixing bowl, combine masa harina and salt. Add the water and mix with the spoon until it thickens. Start kneading with your hands until a smooth dough forms. Let it rest for 5 minutes.
2. Divide the dough into 14 balls. With your hands form a pocket in the middle of the ball. Place one teaspoon of refried beans and one tablespoon of shredded cheese in the pupusa dough. Using the edges, cover the filling and form a ball once again. Flatten each filled ball into a thick disk shape.
3. Add oil to a non-stick pan and place over medium heat. Once hot, add the pupusa to the pan and cook for 3 minutes per side until it starts browning.

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

Yield: 18 pupusas

Nutrition Facts: calories 107 calories, Carbohydrate 4 grams, Fat 6 grams, Fiber 7 grams, Protein 6 grams, Sugar 1 gram

Ingredients:

• ½ head green cabbage, cored and shredded
• 1 small white onion, sliced
• 2 medium carrots, grated
• 4 cups boiling water
• 1 cup distilled white vinegar
• 1 tablespoon dried oregano
• 2 teaspoons kosher salt
• 1 teaspoon vegetable oil
• 1 lb boneless pork shoulder, cut into 1-inch (2-cm) cubes
• 1 teaspoon salt
• 1 medium tomato, diced
• ½ green bell pepper, diced
• 1 small white onion, diced
• 4 cups masa harina
• 2 teaspoons salt
• 3 cups cold water
• 1 cup grated mozzarella cheese
• 1 cup refried bean, cooked
• 1 tablespoon vegetable oil, for frying

Instruction:

1. 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.
2. 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.
3. Chill for at least 20 minutes in the refrigerator, or chill overnight for best results.
4. 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.
5. 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.
6. 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.
7. 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.
8. Take a golf ball-sized portion of dough and roll into a ball, then flatten into an even round.
9. 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.
10. 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.
11. Serve the pupusas with curtido.
12. Enjoy!

Pupusa Recipe

This is a step-by-step on how to make pupusas! This recipe hails from El Salvador and is made by mixing corn flour with water and salt. It’s topped with a quick pickled cabbage slaw called curtido.

Prep: 15min

Total: 75min

Serving Size: 14 g

Nutrition Facts: servingSize 14 g, calories 125 kcal, Carbohydrate 10 g, Protein 2 g, Fat 3 g, Saturated Fat 2 g, Sodium 500 mg, Sugar 1 g, unSaturated Fat 5 g

Ingredients:

• 1/2 head of cabbage ((2 cups of shredded cabbage))
• 1 medium carrot (grated)
• 1 tablespoon dried Mexican oregano ((if you can’t find Mexican oregano, use Italian!) )
• 1 cup hot water
• 1 cup apple cider vinegar
• 1 teaspoon kosher salt
• 1 teaspoon granulated sugar
• 3 cups (11.8 ounces/334g) masa harina ((such as maseca))
• 2 teaspoons kosher salt
• 2 3/4 cup cold water ((from the faucet is fine))
• 2 cups (7.5 ounces) shredded mozzarella ((or Oaxacan cheese or any other melty cheese) )
• 1/2 cup pickled jalapeño peppers (diced )
• 1/2 cup diced roasted butternut squash
• 1 cup water
• 2 tablespoons olive oil or neutral oil

Instruction:

1. I found it easiest to use a 2 ounce ice cream scoop and scoop out the masa into balls onto a piece of parchment. You could also do this with your hands but be sure to make the water/oil mixture above and coat your hands with it first.
2. Meanwhile, preheat a cast iron skillet over medium heat. Add a teaspoon of neutral oil and brush the surface with a silicon brush. Add the pupusas to the pan, fitting two to three at time. Don’t be shy to break out another cast iron skillet (if you own it). Cook each pupusa for 4 to 6 minutes per side and then transfer to the baking sheet in the oven. Repeat this process until you’ve worked your way through all of the pupusas.
3. Serve the pupusas with the curtido, wedges of lime and salsa.

How to make Salvadorian Family Pupusas Recipe With Curtido | Views on the road Viewer Recipe

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