PUPUSAS
Ingredients:
2 cups masa harina
1 cup warm water
1 cup filling (suggestions below)
In a large bowl, mix together the masa harina and water and knead well. Work in more water, 1 tablespoon at a time, if needed to make a moist yet firm dough. A ball of the masa should not crack at the edges when you press down on it. Cover the masa and set aside for 5 to 10 minutes.
On a clean, smooth surface, roll the dough into a log and cut into 8 equal portions. Roll each portion into a ball.
Press an indentation in each ball with your thumb. Put about 1 tablespoon of desired filling into each indentation and fold the dough over to completely enclose it. Press the ball with your palms to form a disc, taking care that the filling doesn’t spill out.
Line a tortilla press with plastic and press out each ball to about 5 or 6 inches wide and about ¼ inch thick. If you don’t have a tortilla press, place the dough between two pieces of plastic wrap or waxed paper and roll it out with a rolling pin.
Heat a well-greased skillet over medium-high heat. Cook each pupusa for about 1 to 2 minutes on each side until slightly browned and blistered. Remove to a plate and keep warm until all pupusas are done. Serve with curtido and salsa roja.
Filling Suggestions:
CURTIDO (SALVADORAN CABBAGE SALAD)
Ingredients:
1/2 head cabbage
1 carrot, peeled and grated
4 cups boiling water
3 scallions, minced
1/2 cup white vinegar
1/2 cup water
1 jalapeño or serrano pepper, minced
1/2 teaspoon salt
Place cabbage and carrots in a large heatproof bowl and add boiling water to cover cabbage. Set aside for 5 minutes. Drain in colander, pressing out as much of the liquid as possible. Return to bowl and toss with remaining ingredients. Let sit at room temperature for a couple of hours or overnight. Then chill and serve.
SALSA ROJA (RED SAUCE)
Ingredients:
3 tablespoons olive oil
1/4 cup chopped onion
1 garlic clove, chopped
1 serrano or jalapeño pepper, chopped
2 cups tomatoes, peeled, seeded, and chopped
2 teaspoons dried oregano
Salt and pepper
1/4 cup chopped cilantro (optional)
Heat oil in saucepan over medium heat. Add onion, garlic, and chopped pepper. Sauté for 2 to 3 minutes or until onion is translucent. Stir in tomatoes and oregano and simmer for about 10 minutes. Remove from heat and cool. Puree the sauce in a blender (or by hand as the Amish would do it!), adding water if needed. Add salt and pepper to taste and cilantro if you like it.