Pupusas in an ethnic food from El Salvador, its a very easy and delicious dish to enjoy.

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Some of you might never have heard of  El Salvador, it is the tiniest country on Central America is full of nature, tropical weather bright colors and lovely people, and is my hometown your are all very welcome to visit and try all the delicious food; Pupusas are made from corn flour or rice flour, they can be fill with cheese, beans, pork , shrimp and chicken, the ones filled with cheese beans and pork are called “revueltas” (mixed)  if you like to try them at home here is the recipe for you:

Tortilla Mass

You will need corn flour ( Maseca ), Cheese (any kind of string cheese), beans and chicharrones (pork meat really fried)

If you don’t wish to add pork  or don’t eat meat ,cheese and beans with be also great.

• mix the flour with water to make a dough, soft enough to make a tortilla,
• Roll the dough into a log and cut it into 8 equal portions. Roll each portion into a ball.
• Press an indentation in each ball with your thumb. Put about 1 tablespoon of desired filling into each indentation and fold the dough over to completely enclose it. Press the ball out with your palms to form a disc, taking care that that the filling doesn’t spill out.
• Heat an ungreased skillet over medium-high flame. Cook each pupusa for about 1-2 minutes on each side, until lightly browned and blistered. Remove to a plate and hold warm until all pupusas are done. Serve with curtido and red salsa

Curtido is made like this:

• 1 Carrot, peeled and grated
• 1/2 head of a Cabbage, shredded
• 4 cups of boiling water
• 3 Scallions, minced
• 1/2 cup White vinegar
• 1/2 cup  of water
• 1 Jalapeño  pepper, minced
• 1/2 teaspoon of Salt

Place the cabbage and carrots in a large heat-proof bowl. Pour the boiling water into the bowl to cover the cabbage and carrots and set aside for about 5 minutes. Drain in a colander, pressing out as much liquid as possible.

Return the cabbage to the bowl and toss with the remaining of the ingredients. Chill and serve as an accompaniment to pupusas or as a side dish.

Red Salsa

• 4 tomatoes
• 1/4 small white onion
• 1 small garlic clove
• 4 serrano chilies or jalapeño depending on how hot you preferences are.
• 4 cups water
• 1 teaspoon chicken bouillon powder
• 1 teaspoon canola oil
• 1 teaspoon vinegar

Place the first 5 ingredients in the blender and blend on high. Heat the canola oil on medium high heat and pour the salsa into the pan. Bring to a boil stirring occasionally. Add the vinegar and the chicken bouillon powder and continue boiling for 10 minutes until the salsa is reduced by half. Allow the salsa to come down to room temperature and serve.

So dear friends here is the recipe I hope you try it and enjoy it let me know how it went ok.

Buen Provecho!!