How to make pupusas?

Question

I'm gonna try to make pupusas for the first time soon and I wanted to know what kind of pork should I get for the filling and whats the best way to shred it up and whats the best cheese for it? Also does anyone know the receipe for the cabbage that goes on the side?

Answer 1

Ingredients

5 cups masa harina flour

4 cups water, approximately

16-24 ounces canned refried bean

3 cups soft white cheese

light vegetable oil or light olive oil

Directions

In a large mixing bowl, gradually stir water into masa harina until dough forms a ball that can be handled.

Into another bowl, empty the refried beans. Place the grated cheese into a separate bowl.

Divide dough into about 25 pieces. Roll each into a ball and flatten between the palms of your hands to about 1/2-inch thick. Put a spoonful of beans and a small handful of cheese into the center of each pupusa. Flatten again with the filling inside.

Heat a heavy, wide-bottomed or flat skillet until hot. Brush with oil and cook pupusas on each side 4-5 minutes until a pale golden-brown. The outside should be firm.

Answer 2

"An El Salvadoran treat, these homemade tortillas stuffed with cheese are great with a traditional coleslaw called curtido. To serve, slice open one side of a pupusa, and spoon curtido into the opening. Farmer's cheese or mozzarella can be substituted for queso blanco."

INGREDIENTS

2 cups masa harina

1 cup water

1 cup queso fresco, crumbled

DIRECTIONS

Stir the masa harina and water together in a mixing bowl until smooth; knead well. Cover bowl, and let the dough rest 5 to 10 minutes.

Shape the dough into eight, 2 inch diameter balls. On a lightly floured surface, roll out each ball into 6 inch diameter round. Sprinkle 1/4 cup queso fresco over each round. Place a second tortilla over the cheese, and pinch the edges together to seal in the cheese.

Heat ungreased skillet over medium-high heat. Place one tortilla into the skillet at a time, and cook until cheese melts and tortillas are lightly browned, about 2 minutes on each side.

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Curtido

INGREDIENTS

1/2 head green cabbage, cored and shredded

1 carrot, grated

1 quart boiling water

3 green onions, minced

1 cup distilled white vinegar

1/2 cup water

2 teaspoons dried oregano

DIRECTIONS

Combine the cabbage and carrot in a large bowl and pour the boiling water over the mixture. Allow the mixture to steep for 5 minutes; drain well. Return the cabbage and carrots to the bowl. Mix in the green onion, vinegar, 1/2 cup of water, and oregano. Toss until all ingredients are combined. Chill for 20 minutes before serving.