Popular Recipes: Pupusas

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Pupusas

"This is a fairly authentic version of the popular Salvadorean dish. It does take some time, however it is well worth the effort! You can purchase pre-made chicharron at specialty markets, however this recipe tastes just like it. I also make the salsa roja and curtido ahead of time (the salsa freezes very well, and the curtido can stay in the fridge at least a week)."

Ingredients :

• Salsa Roja:
• 4 cups plain tomato sauce
• 1 cup water
• 4 bunches fresh cilantro, chopped
• 1 green bell pepper, seeded and chopped
• 1 onion, chopped
• 2 cloves garlic, crushed
• 1 cube chicken bouillon
• salt to taste
• Curtido:
• 1/2 head cabbage, shredded
• 1 large carrot, peeled and grated
• 1/2 cup white vinegar
• 3 scallions, minced
• 2 tablespoons dried oregano
• 1 pinch crushed red pepper flakes
• Chicharron:
• 1 (12 ounce) package bacon, or to taste
• 4 tomatoes, halved, or more to taste
• 1 green bell pepper, seeded and quartered
• 1 cup grated Monterey Jack cheese
• 2 cloves garlic, minced (optional)
• salt to taste
• 4 cups masa harina, or more to taste
• 2 cups water, or as needed
• 1/2 cup vegetable oil for frying

Instructions :

Prep : 1H	Cook : 15M	Ready in : 2H54M

• Combine tomato sauce, water, cilantro, green bell pepper, onion, crushed garlic, bouillon cube, and salt in a saucepan over medium-low heat. Cook and stir until vegetables are soft, about 20 minutes. Let salsa roja cool for 10 minutes.
• Fill a blender halfway with the salsa roja. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with remaining salsa roja. Return to saucepan and simmer for 10 minutes more stirring occasionally. Allow to cool completely, about 1 hour, and refrigerate.
• Place cabbage and carrots in a large bowl. Add 4 cups boiling water and let stand for 5 minutes. Drain well. Mix in vinegar, scallions, oregano, and red pepper flakes. Chill curtido until serving.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost fully cooked and not yet crispy, 5 to 7 minutes. Transfer bacon and grease (if desired) to a food processor. Add tomatoes, quartered green bell pepper, Monterey Jack cheese, and minced garlic. Puree and season the chicharron with salt.
• Mix masa harina and 1/2 cup water together in a bowl by hand. Add the remaining water slowly, about 2 tablespoons at a time, mixing well after each addition, until dough is moist but still firm. Cover with a wet towel.
• Heat 1/2 cup oil a large skillet over medium-high heat.
• Take a golf ball-sized piece of dough and roll into a ball in your hands. Make a hole in the dough ball with your thumb; put a small amount of chicharron inside the hole, close it up, and flatten the ball with your hands into a thick tortilla shape. Place pupusa in the skillet and fry until golden brown, about 2 minutes per side. Repeat with the remaining dough and chicharron.
• Serve each pupusa topped with 2 tablespoons of curtido and 1 tablespoon of salsa roja.

Notes :

• Mozzarella cheese can be substituted for the Monterey Jack cheese.
• We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

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