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Pupusas are made with maize, they look like flour pancakes filled with various ingredients. The recipe is from El Salvador where the most popular are made with refried beans, pork and cheese. Other versions may use a combination of prawns, zucchini, or spinach and cheese. Topped with salsa and curtido (a pickeled cabbage salad) how could you resist!
To make the pupusas, drain and rinse the beans. Transfer to a saucepan cover with 4 cups water, add 1 garlic clove and salt to taste, simmer for 40 minutes or until the beans soften. Drain and set aside to cool. Place the beans in a food processor and blend until the skins are well blended in the mix. Place 2 tablespoons of oil in a pan and fry one-third of the chopped onion and 1 chopped garlic clove until soft. Add the bean mixture, season to taste, and stir until the beans form a thick paste. Set aside. To make the chicharron, heat some oil in a saucepan no more than ⅓ full. Deep-fry the pork with 1 garlic clove and the bay leaf until golden brown. Remove and drain on a paper towel. Place the pork, tomato, half of the capsicum and half of the remaining onion in a food processor, and blend until a rough paste forms. Season and set aside. Place the mozzarella, feta, remaining onion and capsicum in a food processor and blend until the mixture forms a ball. Set aside. Mix the flour with 1½ cups of water to make a soft dough. Make a ball of dough with about 4 tablespoons of the flour mixture and then flatten very thinly. Add 1 tablespoon each of the pork and cheese mixture, press edges together to seal the papusa, and flatten to about ½ cm thick and roughly the size of a CD, making sure the edges don’t crack. Repeat with the remaining ingredients. Cook over a high temperature on a preheated hotplate or flat non-stick pan for about 1 minute each side, or until the edges are golden brown and the cheese starts to melt. Serve with the curtido and salsa.
Coded by Ruthy M🦋