Monday, January 27, 2014

Viva Pupusa

This is a simple version of the pupusa, the El Salvadoran cousin to the gordita.

Unlike the classic street food, my version does not include cheese or other fillings cooked into the dough. 

Pupusas are simple to make, requiring much less skill than corn tortillas. The other night I had piles of leftover beans and shredded beef, but not a lot of time or ambition. Pupusas were the ideal way to make leftovers palatable to a houseful of people.

My illustration is an even less traditional application, This was lunch the next day. A leftover pupusa stuffed leftover pork chops and rice. 

There are tons of pupusa recipes out on the web. I adapted mine after reading a half dozen variations.

Here's my version: 

1 cup Corn Masa
2 Tbs fat (shortening, butter, lard)
3/4 cup warm water or chicken broth
1/2 tsp salt

Place Masa in a bowl and add salt and fat. Cut in with a fork until the mixture resembles coarse corn meal.

Stir in liquid until a moist (but not sticky) dough forms.

Knead for a couple of minutes until dough becomes smooth.

Form into four balls, cover and allow to rest for five to ten minutes

Working the dough between your hands form into thin patties.

Cook on an ungreased griddle or skillet,  until dark brown patches form, about 3 minutes per side.

Cool slightly and split with a very sharp knife.

Stuff with cheese, meat, etc.

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