last night clay took me to gloria's on venice to eat el salvadorian food. if you know me you know i love (absolutely love) latin food (we passed by my beloved versailles to get there). the cool rockabilly waiter messed up on my order. i got two bean and cheese pupusa's with lots of beans on the side when i wanted pupusas with meat (i'm a carnivore) and all rice, no beans. he brought me a pork and cheese pupusa later but i don't know if i want to go there again for awhile. i mean clay did see his student's father working (pest control...).
A day before making pupusas, make the curtido and refrigerate overnight.
- 5 cups masa harina flour (see note)
- Water, about 4 cups
- 2 to 3 8-ounce cans refried beans
- 3 cups grated mozzarella or other soft white cheese
- Pork rinds, diced fine and softened in water (optional)
- 1/4 teaspoon cumin (optional)
- 1 medium green chile cored of seeds and diced fine (optional)
- Vegetable or olive oil
Divide dough into 25 or so 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, and enclose dough firmly around it. Flatten again, keeping the filling inside.
If you are using the chile pepper, pork rinds and cumin, they can be mixed into the refried beans beforehand.
Heat a heavy, wide-bottomed or flat skillet until hot, brush with oil and cook pupusas on each side for 4 to 5 minutes until golden-brown.
Serve with curtido.
- 1 small head of cabbage, shredded
- 2 to 3 carrots, grated
- 1 small onion, chopped
- 1 teaspoon ground oregano
- 1/2 cup apple cider vinegar
- 1/2 cup water
- Salt and pepper to taste