| Pupusas Pupusas I Pupusas II Curtido |
| Pupusas I ~ Pupusas from El Salvador are made using Masa de Maize (the same flour used in making corn tortillas and tamales. You can experiment with different fillings other than that shown in this recipe. Traditionally pupusas are eaten with Curtido (shredded cabbage and carrots). 1 pound ground turkey breast ½ large onion, finely diced 1 clove garlic, minced 1 medium fresh green chile, seeded and minced 1 small tomato, finely chopped ¼ tsp comino (cumin) ¼ pound low-fat white cheese, grated ½ tsp salt 5 cups flour water, about 4 cups 1 tsp vegetable oil 1. In a large, non-stick saucepan, over high heat, cook the turkey, onion, and garlic until cooked through. If necessary, add small amounts of water to the turkey to prevent sticking. When the meat is firm, reduce heat to low and add the chile, tomato, and cumin. Let mixture cook until all liquid has evaporated. Set aside to cool. Stir in the cheese and salt. 2. Put the flour in a large mixing bowl and stir in enough water to make a tortilla-like dough. Divide the dough into 25 pieces and roll each into a ball. Flatten each ball between the palms of your hands to ½-inch. Put a spoonful of the meat mixture in the middle of each disk of dough and enclose it firmly. Flatten the pupusas again until they about ½-inch thick. 3. To cook, heat a flat, heavy-bottom skillet until it is very hot. Brush the skillet with a little oil. Cook the pupusas on each side for 4 to 5 minutes until nicely browned. Serve immediately. A day before making pupusas, make the curtido and refrigerate overnight. |
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