Pupusas are similar to corn tortillas, but are thicker and are usually stuffed with cheese, beans, meat, or some combination.
I made some for Doug to take camping. (My first batch had the cheese mixed directly into the dough.)
I decided to make some stuffed ones for my dinner tonight.
Note: My recipe below will make 4 cheese, bean, and chili pupusas -- I make separate top and bottom pieces, and sandwich the fillings between them.
Ingredients: (for 4 puposas)
- 1 cup masa harina (corn flour - not corn meal or corn starch)
- 3/4 cup warm to hot water (maybe 105 to 110 degrees)
- 1 cup shredded mozzarella cheese
- 1/4 cup diced feta cheese
- 6 ounces or so refried beans
- 4 ounces or so diced green chilis (canned is fine)
Instructions:
- Add the corn flour to a medium bowl.
- Stir 1/4 of the hot water into the corn flour. Add the rest of the water in stages, stirring it in.
- Stir/knead the dough until it forms a soft cohesive ball.
You are looking to create a soft pliable dough that holds together well. (The http://noshon.it/blog/2014/02/how-to-make-el-salvadoran-pupusas/ site shows dry, correct, and wet dough. My second dough was a bit wetter than their 'correct' one, but it rolled out great.)
- Let the dough rest for 10 minutes or so.
- While the dough is resting, mix cheeses together.
- Cut the dough into 8 even pieces. (For a top and a bottom piece for each pupusa.)
- Preheat a heavy pan over medium heat. Lightly grease the pan
- Roll or squish out two pieces of dough into two circles (I patted it flat between plastic wrap to about a 5 inch circle.)
- Spread one rolled out dough circle with about an ounce of refried beans. Top with 1/4 of the cheese, and 1 ounce or so of diced green chilis.
- Place the second rolled out dough piece over the topped one, and gently seal edges.
- Repeat Steps 7 - 10 to make 3 more pupusas.
- Cook the pupusas for 3 - 6 minutes per side, depending on how hot your pan is.
(You could also follow the instructions from the link on "How to Make El Salvadoran Pupusas" in Step 3 for my steps 5 - 10.)
Carole's Notes:
The recipe evolved during the day. I started off with this recipe: http://www.mimaseca.com/en/recetas/detalle/gorditas-and-pupusas/93/and I made the pupusas without the pork rounds as a soft bread for gluten free friends of Doug.
They looked like this:
I found several more recipes, including http://www.whats4eats.com/breads/pupusas-recipe
I found using hot water made the dough stick together better. Traditional pupusas are topped with a spicy cabbage slaw - I did not make that.
These sounds delicious!
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