Authentic Pupusas Recipe: A Taste of El Salvador
If you've never heard of a PUPUSAS?, this video is a must-watch! Join me as I step outside of my kitchen to interview exceptional cooks and explore their signature dishes. This recipe and video marks the beginning of many culinary adventures where we'll dive into the unique and diverse world of cooking. Get ready to discover new flavors and techniques that will inspire your taste buds.
Pupusas with Curtido and Salsa
Authentic Pupusas Recipe
Ingredients:
Pupusas:
1 pound masa harina (corn flour)
Water (as needed for dough)
1 cup queso fresco
1 cup mozzarella cheese
Curtido (Cabbage Slaw)
1/2 medium cabbage, shredded
1/2 medium red onion, julienned
1 medium carrot, grated
1/2 cup water
1/2 cup vinegar (champagne vinegar preferred)
1 teaspoon salt
Salsa Roja
4 tomatoes, chopped
1/2 red onion, chopped
1 jalapeño, chopped
1 green bell pepper, chopped
1/4 cup cilantro leaves
1 teaspoon paprika
1 teaspoon salt
1 tablespoon all-purpose flour
Equipment:
Blender or food processor
Mixing bowls
Grater or zester
Large pot
Skillet or griddle
Spatula
Knife and cutting board
Method of Preparation:
1. Blend the Cheeses:
The first thing Noemi does is blend 50% mozzarella and 50% queso fresco. If you just use mozzarella cheese, it will fall apart and go all over the place. Mixing it with queso fresco helps hold the cheese together. Mix it very well by hand or in a blender.
2. Prepare the Curtido:
Shred the cabbage, julienne the red onion, and grate the carrot.
Place the cabbage, onion, and carrot in a large bowl.
Boil water and pour it over the vegetables. Let it sit for a minute, then drain.
Add cold water to stop the cooking, then drain again.
Mix in the vinegar and salt. Adjust seasoning to taste.
Chill in the refrigerator until ready to serve.
3. Prepare the Salsa Roja:
Combine tomatoes, red onion, jalapeño, green bell pepper, and cilantro in a blender or food processor. Blend until smooth.
Pour the mixture into a pot and bring to a simmer over medium heat.
Add paprika, salt, and flour, stirring to combine. Simmer for about 10 minutes until slightly thickened.
Remove from heat and set aside.
4. Prepare the Pupusa Dough:
In a large mixing bowl, combine the masa harina with enough water to form a soft dough. The dough should be pliable and not too dry.
In a separate bowl, mix the queso fresco and mozzarella cheese together.
5. Assemble the Pupusas:
Wet your hands with water to prevent sticking.
Take a ball of dough and flatten it into a disc about 1/4 inch thick.
Place a spoonful of the cheese mixture in the center of the disc.
Fold the dough around the cheese, sealing it, and then flatten it gently to form a thick disc.
6. Cook the Pupusas:
Heat a skillet or griddle over medium heat.
Place the pupusas on the skillet and cook for a few minutes on each side until golden brown and slightly crispy. The cheese may ooze out and become crispy.
Flip the pupusas multiple times to ensure even cooking, about 2-3 minutes per side.
7. Serve:
Serve the hot pupusas with curtido and salsa roja on the side.
Tips:
Keeping your hands wet helps in handling the masa dough without sticking.
The curtido can be made a day in advance for better flavor.
Adjust the spiciness of the salsa roja by adding more or fewer jalapeños.
