World Recipe: Pupusas

15 Dic World Recipe: Pupusas

Pupusas are the iconic dish of El Salvador, a delicious specialty that has gained popularity beyond its borders. With roots tracing back to pre-Columbian times, pupusas are a testament to the rich culinary heritage of the region. Traditionally made with corn, these stuffed tortillas are enjoyed throughout Central America and are a part of both celebrations and everyday life in El Salvador. They are often served with *curtido* (a type of pickled cabbage slaw) and tomato sauce.

Ingredients:

For the dough:

• 2 cups of corn flour (*masa harina*, preferably white or yellow corn)
• 1 ½ cups of warm water
• 1 teaspoon of salt

For the filling (can vary according to taste; here are some popular options):

• Cheese: 1 cup of shredded cheese (fresh cheese, quesillo, or mozzarella)
• Beans: 1 cup of cooked and mashed black or red beans
• Pork Rinds (*chicharrón*): 1 cup of cooked and shredded pork rinds (optional)

For the curtido (optional, as a side):

• 1 cup of finely shredded cabbage
• 1 grated carrot
• 1 finely chopped red bell pepper
• 1 cup of white vinegar
• 1 teaspoon of salt
• 1 teaspoon of sugar
• A splash of water

Preparation:

• In a large bowl, mix the corn flour with the salt. Gradually add the warm water, mixing with your hands until you achieve a smooth, manageable dough. The dough should be moist enough to form balls but not sticky. If it’s too dry, add a bit more water; if it’s too wet, add a bit more corn flour.
• If you choose the cheese filling, simply shred the cheese and set it aside. For the beans, cook and mash them until you have a puree. If you decide to use *chicharrón*, cook and shred it into small pieces.
• Divide the dough into golf ball-sized portions. With your hands, flatten each ball into a flat disc. Place a small amount of filling in the center of the disc. Fold the edges of the dough over the filling and press firmly to seal. Then, gently flatten the filled disc until it forms a tortilla about 1 cm thick.

• Heat a skillet over medium-high heat and cook the pupusas for 2-3 minutes on each side, or until they are golden brown with blackened spots on the surface. There’s no need to add oil to the skillet, as the dough has enough fat to brown nicely.
• In a large bowl, mix the cabbage, carrot, and bell pepper. In a separate container, combine the vinegar, salt, sugar, and water. Pour this mixture over the vegetables and let it sit in the refrigerator for at least 30 minutes before serving.