I was craving salvadorian pupusas that I had back in LA, but since they do not sell it in Korea, I tried making my own.
Here is the recipe. It was so delicious and tasted just like back in LA. Enjoy!
Pupusas:
Ingredients:
-3 cups masa harina (corn flour for making tortillas)
-1 1/2 cups warm water
-1/2 teaspoon salt (optional) 1 cup grated quesillo (Salvadoran cheese), or substitute queso fresco, mozzarella, or farmer's cheese)
Instructions:
- In a large bowl, mix the masa harina with the water and salt, stirring well. Add more water if necessary to obtain a soft dough that does not crack around the edges when flattened.
- Let the dough rest, covered with plastic wrap, for about 15 minutes.
- Divide the dough into about 6 pieces. Form a ball of dough, then make an indentation in the ball. Place filling of choice in the indentation, and carefully wrap dough around the filling to seal. Flatten ball into a disk, about 1/4 inch thick, being careful to keep filling from leaking out of the edges. (this takes a little practice)
Wipe a very small amount of oil onto the surface of a heavy skillet (cast iron works well). Heat the skillet over medium heat, and place the pupusas in the skillet. Allow to brown on each side, like a tortilla, flipping as necessary. (About 3 minutes each side) Remove from heat and serve warm.
Curtido:
Ingredients:
- -1/2 small (2-pound) green cabbage, cored and very thinly sliced (about 4 cups)
- -1/2 medium white onion, peeled and very thinly sliced (about 1/2 cup)
- -2 carrots, peeled and shredded (about 1/2 cup)
- -3 tablespoons apple cider vinegar
- -2 teaspoons sugar
- -1 teaspoon kosher salt
Instructions:
In a large bowl, toss together cabbage, onion, carrot, and jalapeño, if using. In a small saucepan, combine vinegar, salt, and sugar a cook over medium heat, stirring, until salt and sugar are just dissolved. Pour brine over vegetables and toss to combine. Cover and refrigerate for one hour before serving.
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