Search

Pupusa Break!

Hello AEDers! Hopefully everyone has had a great week after spring break, and if it was not so great, then just hold on for a little longer. We are more than halfway through the semester meaning that summer is almost here! Anyways, let us get on what I have prepared for you’ll. If you know anything about me is that I love celebrating the awesomeness of food so today, I will be sharing a recipe of how to make pupusas. This recipe comes from El Salvador, where my parents are from and for that reason, I am very excited to be sharing it with you guys ! I do have to admit that pupusas are my comfort food so if you plan on making them, please invite. They are usually served with curtido, a fermented cabbage relish, and salsa roja. Here is a picture just in case you don’t know what they look like.



Let me just start off by saying that they always taste better when someone else males them. My mom and aunts make them way better than I have ever made them, it could be the fact that they were born and raised in El Salvador but my point is you should definitely get help from your parents to make these.


Pupusas are made from cornmeal or rice flour and water mixture and are stuffed with delicious fillings like refried beans, shredded pork, or cheese, and sometimes they are stuffed with all three! Isn’t that amazing? These are not the only fillings you can use , you can use vegetables, any type of meat, or if you just like them plain and simple, cheese always does the trick. My personal favorite is chicken and loroco pupusas. They are filled with cheese, chicken and loroco, a condiment mainly used in central America and it is actually a type of flower!


I prefer mine without any salsa, but the curtido is a must ! It is very easy to make, all you’ll need it cabbage, carrots, and Mexican oregano mixed together. You will then add a viner, sugar, and salt mixture to the top of it. Now you will move on to making the actual pupusas. Here is a step-by-step procedure.


Ingredients:

CURTIDO:

• 1/2 head of cabbage

• 1 medium carrot grated

• 1 tablespoon dried Mexican oregano

• 1 cup hot water

• 1 cup apple cider vinegar

• 1 teaspoon of salt

• 1 teaspoon granulated sugar

PUPUSA DOUGH:

• 3 cups of flour

• 2 teaspoons of salt

• 2.5 cup cold water

FILLING:

• 2 cups Oaxacan cheese

• 1/2 cup shredded chicken

• 1/2 cup of refried beans

FOR HANDS:

  • 1 cup water

  • 2 tablespoons olive oil or neutral oil


1. To make the pupusa dough, you start with whisking the flour and salt together. The most popular brand and the one I always use is Maseca. It’s super inexpensive and can be found at any grocery store.

2. Add the cold water and flour mixture together and mix with your hands until you have a big ball of dough.

3. The flour will be very wet and that is fine, we don’t have to worry about drying it, we just want it to be well mixed.

4. Divide the dough into however many pupusas you would like to make, they should be about two ounces each. These are pretty small so if you want to make them bigger, I recommend four ounces the max. I will admit, when I make them bigger, they do come out a little greasy and that is why I prefer smaller ones. If you like to eat a lot you can always just make more of the smaller ones.

5. Then we will mix together the oil and water mixture. This will help the flour from sticking from your hands. 6. Now we get to the fillings remember the sky is the limit when it comes to this option. I decided to keep it very easy for you guys and I am doing chicken, cheese, and refried beans.

7. You will flatten the balls we had made and add your fillings and fold the sides together so that all of the fillings are cover by the blanket of flour and they are not visible. Pinching the edges always helps to keep the fillings from falling out.

8. You will now pat the dough for a while until it reaches a four-inch diameter . This is the part where things usually go wrong for me so don’t feel discouraged, it happens to the best of us. You should also keep in mind to use water and oil mixture as needed to keep the flour from sticking to your hands.

9. Cook them in a pan over medium heat for three to five minutes per side or until you feel they are ready.



Now you can eat your delicious pupusas. That is all I have for you guys; I hope you enjoy them! If you have any questions, you can always reach out. Have a great week guys!


-Ana Chavarria

Officer Intern

1 view0 comments

Recent Posts

See All