Pupusas

 

Remember that Masa we talked about in a previous post? Well, this is where you will need its help.

We are about to go into the making of some delicious pupusas. This is a central american dish but non the less super delicious and easy to make. It will take some practice but don’t give yourself a hard time if you don’t get them right the first time. Remember, cooking should always be fun and its ok if we mess up sometimes. Our hungry people at home can’t judge because if they do they wont be eating. We all deserve a pat in the back just for wanting to be in the kitchen cooking. So, let’s get started.

You will need:

  1. Masa preparada
  2. Queso con loroco (or shredded mozzarella)
  3. refried beans
  4. Chicharron prensado
  5. A griddle
  6. water in a pan for our hands

20180422_141102.jpg

 

Make sure you have the comal nice and hot. keep it hot over medium temperature. you can always try to test the heat by putting a bit of the masa on it and see if it sticks. if it does that means the comal is not hot enough yet.

Grab a golf ball size of masa and make it like a patty on your hand. Make sure you keep the pan with water close by because you will need it often. So the dough doesn’t stick to your hands you need to wet them a little at a time.

20180422_141643(0).jpg

 

Once you have the patty shape you will fill them up. now the filling will depend on you. you can make them revueltas (all three ingredients) or cheese with beans or even just cheese.

Once you have the fillings on the patty you will fold it and make sure its nice and sealed before you pat it into the patty shape again. Dont forget to wet your hands in the process.

Once you have achieved the new filled patty you will put it on the hot comal.

20180422_141430.jpg
Big Comal

Its ok if they rip a little in the middle like you see here on the picture above. remember, we are making pupusas not gorditas. Those rips and tears will help the filling ooze out a bit and cook them better.

20180422_143915.jpg

Keep repeating the same process until you are done with the masa. If you still have lots of fillings left you may make some more masa and continue until all is gone. Hard work pays off. They are served with curtido (pickled cabbage) and a tomato sauce. Some curtidos are available to buy premade in many stores. As goes for the queso con loroco and the chicharron prensado.

 

 

These will be a hit. and I guarantee that you wont make them just once.

P.S. A big thank you to my brothers mother-in-law for cooking this delicious lunch for us today. They were amazing! Muchas Gracias!

Advertisements

3 comments

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s