Pupusas are tortillas made from corn or rice and then stuffed with cheese, pork crackling, beans, shrimp, among other options.

They are aten with “Curtido” (a mixture of cabbage, carrots, jalapeños in vinegar) and special tomato sauce.

The most common pupusas are made with corn dough. Rice pupusas are usually eaten on the outskirts of the capital San Salvador and they originated in a town called Olocuilta.

Note that, by Legislative Decree, every second Sunday of November is considered “Pupusas National Day”.

How to prepare the dough:

There are different brands of flour to make the dough. We recommend using the Maseca type. Follow the instructions on the bag and make as many cups of flour as you like, estimating the amount of pupusas to be prepared.

After mixing the dough, cover and set aside.

How to prepare the fillings:

Cheese:

- 3 cups shredded Salvadoran pupusa cheese (quesillo) or you can mix mozzarella and ricotta.

- 3 or 4 tablespoons of sour cream.

- ½ to 1 cup of ground loroco (to taste)

- You can use finely chopped green pepper – Salt to taste.

Mix the ingredients into a paste. It should not be to liquid. Do not drain.

Pork crackling:

- 1 ½ cup pork rinds

- ½ cup water

- 4 cooked tomatoes

- Salt to taste

Bring water to boil, add the pork rinds and simmer for 10 minutes. Peel the tomatoes and remove seeds, leaving only the pulp. If you like, you can fry garlic with the pork rinds for a twist.

Let it cool and grind the pork rinds with the tomatoes and season with salt.

You will have two cups of chicharrón mixture. Once fried, grind in a blender with about 4 or 5 medium tomatoes, 1 large green pepper, 1 medium onion (depending on the amount you want to make pork rinds), and salt.

For Pupusas are not very dry crackling, follow this method and add to the mix a little of the same fat goodbye to fried pork rinds.

Revueltas (mixed):

- Ground fried beans (from a can or prepared to your own taste).

- Crackling

- Cheese or any mixture of your choice

Take two tablespoons of dough form a ball with your hands and make a tortilla clapping with your hands. Form a depression in the dough, add the filling, and cover it with the dough. Pat carefully so as not to leave out the filling.Cook on a grill with a little oil, on a low heat. If you have an electric iron griddle, you can use with a temperature between 325 ° to 350 ° degrees F. the pupusas will be rady when the flour and filling are cooked and you see “solar sports” form on the outside.

Curtido and red sauce:

Tanning:

• Cabbage chopped (not so fine) passed through boiling water.

• Medium Onions, sliced or tiny onions (whole)

• Carrot cut lengthwise

• Cooked green beans

• Bite (optional)

• Radishes (optional)

• Finely chopped red pepper (optional)

• Vinegar

• Water

• 1 ½ teaspoon of oregano

• Salt to taste

1) mix all the ingredients in a glass jar (or plastic) with big opening.

2) Depending on the size of the glass add more vinegar than water (3 / 4 vinegar and 1 / 4 of water more or less depending on how strong you like in curtido).

3) Mix everything with a wooden spoon.

4) Let stand in refrigerator for a week.

Tomato sauce:

• large tomatoes (the number of tomatoes depends on the amount of sauce you want to make)

• 1 green pepper

• 1 medium onion

• 2 cloves of garlic

• 1 chicken seasoning cube

• Cilantro (optional)

• Water

• Salt to taste

Cook all ingredients with a little water. Peel the tomatoes. Put all the ingredients in the blender in blender and blend. Finish cooking the sauce for about 10 minutes stirring occasionally.

Pupusas are tortillas made of corn dough stuffed with rice or cheese, crackling (extraction pork), beans, which we call "riots" (pork with beans and cheese), shrimp and fish, among other options.

They eat cabbage tanned and there are those who prefer tomato sauce. The most common are those made with corn dough. The rice is usually eaten on the outskirts of the capital city San Salvador.

Note that by Legislative Decree every second Sunday of November is National Day Pupusas.

How to prepare the dough?

There are different brands of flour to make the dough. We recommend using the type "Maseca". Follow the instructions on the bag and make as many cups of flour as you like, calculating that the mass range for the amount of pupusas that will prepare.

After mixing the dough, cover, and set aside.

How to prepare the fillings?

From cheese:

- 3 cups grated cheese or use frying, mozarella, ricotta Juntos.

- 3 the 4 tablespoons cream

- ½ a 1 Loroco cup ground (a su gusto)

- You can use finely chopped green chile or gone through the food processor

- Sal a su gusto.

For those cheese make a paste with all the ingredients mentioned. There should be very bland to not drain.

From Chicharrón:

- 1½ cup of chicharrón Bristles

- ½ cup water

- 4 Cooking tomatoes

- Salt to taste

Bring water to boil, greaves add to puffy and boil about 10 minutes. Remove the peel from tomatoes and remove seeds, leaving only the pulp. If you like, can fry the pork with garlic to have a special touch.

Let cool slightly and grind pork rinds with tomatoes, season with salt.

And total, have two cups of mix. Once fried, grind them in the blender with some 4 or 5 medium tomatoes, 1 chile verde grande, 1 medium onion (depending on how much you want to make chicharrones), salt to taste.

For the pork pupusas are not very dry, follow this method and add to the mix a bit of it parted greaves fat during frying.

Revueltas:

- Batter-fried beans (can be canned and prepared to your own liking).

- Crackling

- Cheese or any mixture of your choice

With two tablespoons of dough forms a ball with your hands and round and then clap hands. To prepare the next, previous place dough on a blanket while you prepare the other and so on.

Fill the dough with any of the above ingredients, then close the mass as banks tighten. Ensure that the filling does not reach the shore.

The traditional method is the following:

Mass Bolear (makes a ball), hand is hollowed thus forming a depression in the dough, there is placed the filling and cover well with the batter and carefully pats to not go out the filling.

Kitchen comal teflon to Hierro (even mud) on the grill in the kitchen, with some fat to cook over low heat pupusas.

If you have an electric flatiron, can use it with a temperature between 325 ° to 350 ° degrees F.

The tanning and red sauce:

Tanning cabbage:

• Chopped cabbage (NO time Finno) boiling boiled.
• Medium onion sliced ​​or tiny onions (Whole)
• Carrot cut along
• Cooked Green Beans (that they are not very soft)
• Beet (optional)
• Radishes (optional)
• Finely chopped red pepper (optional)
• Vinegar
• Water
• 1½ teaspoon oregano
• Salt to taste

1) In a glass jar (the plástico) the big mouth, mix all ingredients.

2) Depending on the size of the jar take more vinegar than water (3/4 vinegar and 1/4 water more or less depending on how strong you like the tanning).

3) Mix everything with a wooden spoon.

4) Let stand in the refrigerator for a week so that the ingredients curtan.

Tomato sauce:

• Large tomatoes (tomatoes number depends on the amount of sauce that wants to prepare)
• 1 green chile
• 1 medium onion
• 2 garlic
• 1 and Bouillon
• Cilantro (optional)
• Water
• Salt to taste

Cook all ingredients with a little water. Remove the skin of the tomatoes. Put everything in a blender and blend. Finish cooking the sauce a 10 minutes turning every so often substance.

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