Muffins recipes

National dish of El Salvador

flag of El Salvador

  • Independence: 13. 11. 1898
  • Capital: San Salvador
  • Official language: Castilian
  • Population: 6 134 000
  • Area: 21 040 km2
  • International code: SV
  • Currency: United States dollar (USD)
map of El Salvador

Pupusa

Ingredients for Pupusa:

  • 4 cups of maize flour (masa harina)
  • pinch of salt
  • 3 cups of warm water
  • 2 cups of grated cheese, ideally quesillo, or queso fresco or mozzarella
  • Vegetable oil (neutral)

Ingredients for Curtido:

  • 1/2 cabbage head, shredded
  • 1 large carrot, grated
  • 1/2 onion, sliced
  • 1/2 cup l of apple cider vinegar
  • 1/4 cup of water
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of brown sugar
  • 1 teaspoon of dried oregano
  • 1 teaspoon of crushed red pepper
Pupusa is national food (dish) of El Salvador

Instructions for Pupusa:

Combine maize flour, salt and water (2.5 cups) in a mixing bowl. Knead to form a smooth wet paste with the consistency of playdough. If the mixture is too dry, add the remaining water, a tablespoon at a time. If the mixture is too sticky, add a little more flour, a tablespoon at a time. Cover the bowl and let stand for 10 minutes. With lightly oiled hands, form the dough into 8-10 balls. Form small patties. Place a tablespoon of cheese and wrap the dough around the filling to seal. Ensure that the filling does not leak, pat the dough between your hands to form a disk about 1/4 inches thick. Repeat with the remaining patties. Heat a lightly oiled frying pan over medium-high heat. Cook pupusas for 3-4 minutes on each side until golden brown.

Instructions for Curtido:

Blanch cabbage in boiling water for 1 minute. Combine cabbage, carrot and onion in a large bowl. Combine remaining ingredients in a bowl, then pour over the cabbage mixture and stir. Cover and refrigerate for at least 2 hours, preferably 6-8 hours before serving.

Info:

A pupusa is a traditional Salvadoran dish made of a thick, handmade corn tortilla (made using masa de maíz, a maize flour dough used in Latin American cuisine) that is usually filled with a blend of the following: cheese (queso) (usually a soft cheese called Quesillo found in all Central America), cooked pork meat ground to a paste consistency (called chicharrón, not to be confused with fried pork rind, which is also known as chicharrón in some other countries), refried beans (frijoles refritos), or queso con loroco (loroco is a vine flower bud from Central America). The two most common pupusas are the pupusa de queso (cheese) and more popular pupusa revuelta with mixed ingredients of cheese, beans, and chicharrón. Pupusas are typically served with curtido (lightly fermented cabbage slaw with red chilies and vinegar) and a watery tomato salsa. Pupusas are similar to the South American arepa. The main difference is the pupusa is made from nixtamal, whereas arepas are made from ordinary corn dough. Nixtamal is basically the same corn dough, but it has undergone a preparation process involving an alkaline solution before cooking, which contributes to the peeling of the grains, making valuable nutrients available. This process was developed in Mesoamerica around 1500–1200 BC. Early Mesoamericans used quicklime or slaked lime and ashes as the alkaline solution. Dried nixtamal is now commercially available. The Mexican gordita is also similar to the Salvadoran pupusa, but the ingredients vary. Gorditas generally have more filling than pupusas (hence the name gordita—"little fatty") and normally have an opening at the center of the tortilla.

 
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