Pupusas
When we lived in Grand Rapids, one of my favorite restaurants was an El Salvadorian pupuseria, so I was excited to learn that one of the ladies on the farm here has made them before. We had a fun time putting together pupusas and then eating them!
It's hard to give an exact recipe because we didn't really follow one. The basic idea was that we used masa flour (fine cornmeal that's used to make corn tortillas) and mixed it with pork stock made from a farm pig until it was a consistency where you could form it into a ball and it was neither soggy nor did it crumble... You could, of course, use any kind of broth you wanted or even water.
Add some salt to taste and then form the dough into about ping pong-sized balls.
You can use a tortilla press to flatten it or roll it out with a rolling pin into little circles. They were about the size of the palm of my hand. It was helpful to put a piece of wax paper on top and bottom of the ball before flattening it so it didn't stick to the press and so you could get it onto your hand without it breaking in half. Put the filling on top - in our case, we used mashed black beans and homemade goat chevre cheese.
Place another circle on top and seal the edges. Then, fry the pupusas in butter or oil. Flip them over when the bottom is browned and cook the top side too.
And enjoy!
It's hard to give an exact recipe because we didn't really follow one. The basic idea was that we used masa flour (fine cornmeal that's used to make corn tortillas) and mixed it with pork stock made from a farm pig until it was a consistency where you could form it into a ball and it was neither soggy nor did it crumble... You could, of course, use any kind of broth you wanted or even water.
Add some salt to taste and then form the dough into about ping pong-sized balls.
You can use a tortilla press to flatten it or roll it out with a rolling pin into little circles. They were about the size of the palm of my hand. It was helpful to put a piece of wax paper on top and bottom of the ball before flattening it so it didn't stick to the press and so you could get it onto your hand without it breaking in half. Put the filling on top - in our case, we used mashed black beans and homemade goat chevre cheese.
Place another circle on top and seal the edges. Then, fry the pupusas in butter or oil. Flip them over when the bottom is browned and cook the top side too.
And enjoy!
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