Pupusas are a typical dish of El Salvador and is very easy to find through the streets or restaurants throughout the country; Traditional poupusas are made with corn or rice dough and are filled with beans and cheese, in some regions they have tested with various fillings such as chicken, fish and shellf of the combination of refused beans with cheese and pork pork. The latter, at least in my city, you can buy ready to eat, but if in your city it is not easy to find it, at the end of the recipe we will give you a practical recipe for you to prepare it and add it to your recipe for Salvadoran pupusas.
| 🚻 6 Diners | 🕘 45m | 🍵 Merienda | 🤯 Difness Low |
| Ingredients to make Salvadoran pupusas: |
| For refused beans: 250 grams of cooked beans 1 piece of onion 1 clove of garlic 2 tablespoons of oil 200 grams of mozzarella cheese | For the chicharrón: 300 grams of pork pork 1½ cups of water (360 milliliters) para the tan |
| ADDITIONAL CHARACTERISTICS: Average cost, nothing spicy, traditional recipe of El Salvador |
Ingredients to make Salvadoran pupusas:
1. Start preparing refused beans. First, place a pan with a little oil and fry to brown the onion and garlic clove. Then, Licua along with the beans cooked for a few minutes until you get a soft paste.
2. In a pot or pan with the oil that you had to fry the onion and garlic, empty beans and move constantly until you reduce and make a firmer paste. When they are ready, add the mozzarella and reserve cheese.
Trick: You can not add the cheese in this step and add it when preparing the pupusas.
3. Now prepare the chicharrón. First, liquefy the tomato, the onion and the green chili; booking. With your pork pork pork proceed to grind it, use a food processor or a blender, grind until you get a paste. Then, add the sauce that you liquefied first and mix to integrate all the ingredients.
4. Once everything is ground, pass the paste from chicharrón to a pan with a little oil and let cook for 10 minutes, then reserve.
5. For corn dough, you can use precooked cornmeal or normal cornmeal. Mix with water and a pinch of salt until you get a soft and wet dough, cover your dough while you continue with the recipe.
6. Prepare the tanning: mix the white hill finely chopped, the grated carrot, the purple onion in Julianas, a pinch of oregano, salt to taste and half a cup of white vinegar. Let stand for 20 minutes.
7. It only remains to prepare the pupusa, take a portion of mass and shape with your hands a kind of casserole. Fill with beans, cheese and pork rinds, close and shape by pressing with your hands. Then, in a hot comal, cook the pupusas for a few minutes every side until they are golden brown. You can use some oil in your hands so that it is easier to shape the pupusa; You can also make them only bean with cheese or only chicharrón.
8. Since they are cooked, accompany with a bit of the chol tanner you prepared and a little tomato sauce, if you want to learn the recipe of the Czech sauce our salsa recipe for pupusas and enjoy these rich Salvadoran pupusas.
