Papusas

Sorry readers, I did not post anything throughout the summer because it was a tough summer without my dad. I recently lost him last June and my grief was hitting me pretty hard. Baking and cooking are things I would always do frequently with my dad so I could not bring myself to cook.

This new recipe is from El Salvador. If you like quesadillas then you will love these papusas.
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Ingredients:

For the curtido (makes about 4 cups):

  • 1/2 head cabbage, shredded (This can be the bag that is mixed with shredded carrots. I just picked out the purple cabbage.)
  • 1 large carrot, grated
  • 1/2 medium yellow onion, thinly sliced
  • 1/2 cp. apple cider vinegar
  • 1/4 cp. water
  • 1/2 tsp. salt
  • 1/2 tsp. brown sugar
  • 1 tsp. dried oregano (preferably Mexican)
  • 1/2 to 1 tsp. red pepper flakes

For the pupusas:

  • 2 cups masa harina
  • Pinch of salt
  • 1 1/2 cp. warm water
  • 1 cp. grated Oaxaca cheese

Directions:

First, make the curtido:

  1. Combine the cabbage, carrot, and onion in a large bowl.
  2. Combine the remaining ingredients in a separate bowl.
  3. Pour sauce over the cabbage mixture and stir.
  4. Cover and refrigerate for at least 2 hours and preferably at least a day before serving.

Make the pupusas:

5. Combine the masa harina, salt, and water in a mixing bowl.

6.  Knead to form a smooth, moist dough with a playdough-like consistency. If the mixture is too dry, add more water,                 one teaspoon at a time. If the mixture is too sticky, add more masa harina, one teaspoon at a time. Cover the bowl              with a clean towel and let stand for 10 minutes.

7. With lightly oiled hands, form the dough into 8 balls about 2 inches in diameter.

8. Using your thumb, make an indentation into one of the balls, forming a small cup.

9. Fill the cup with 1 tablespoon of cheese and wrap the dough around the filling to seal it. Making sure that the filling              does not leak, pat the dough back and forth between your hands to form a round disk about 1/4-inch thick. Repeat             with the remaining balls. (*Optional: you can fill the papusas with refried beans or chicharron instead)

10. Heat a skillet over medium-high heat. Cook the pupusas for 2 to 3 minutes on each side until golden brown. Serve             while still warm with curtido on the side and with your favorite salsa.

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