[CH] Pupusas and Curtido - Salvadoran
Ted Wagner (trwagner1@yahoo.com)
Tue, 6 Nov 2001 04:37:12 -0800 (PST)
Ok, I went to La Cabana again yesterday and talked a bit with one of
the fellows there.
What I had was Pupusas and Curtido. This dish is from El Salvador.
This is as close as I could find a recipe for:
2 cups Masa Harina
1 1/3 cups water, approximately
2 tablespoons lard or vegetable
shortening
Mix that masa with the water and work
well so that it is evenly distributed.
Knead in lard. It should stick together
when pressed. It shouldn't be to firm
or too wet and sticky. Cover with
plastic wrap and let sit for 1/2 hour.
Take a small 2-inch lump of the masa and
pat it out to make a 6 inch (or so) thin
disk. Place in wax paper. Fill with
cheese (I use monterey jack); refried
beans and cheese; sauteed minced
zucchini and cheese; or finely ground
spiced beef (revueltas). Make a second
6 inch disk and place on top of the
filling. Press disks together to seal
in filling. Place on lightly oiled griddle
and cook on both sides until masa is firm and
the pupusa is lightly browned. Serve topped
with curtido.
Now, the Pupusas was also served at La Cabana with what looked like
salsa. The gentleman at the restaraunt called it a salsa, but said it
was made special for the Pupusas. It had bigger pieces of tomato (some
were sliced) and some bigger pieces of jalapeno.
The Curtido is basically ensalada de col. Because it is a salad, it's
made differently depending on who makes it.
Here are a couple ways to make this. The first way is what went with
the recipe above for Pupusa.
1 head cabbage, sliced thinly
2 carrots, grated
big pinch dried mexican oregano
pinch of red pepper flakes
salt
2 tablespoons cider vinegar
Combine all ingredients in large bowl
toss well and let sit at least one hour
before serving.
Here's the way I think they make there's at La Cabana.
1 med Head cabbage, chopped
2 sm Carrots, grated
2 jalapenos seeded and julienned
1/2 tsp FRESH Oregano leaves
1 tsp Olive oil
1 tsp Salt
1 tsp Brown sugar
1/4 cup Vinegar
1/2 cup Water
Blanch the cabbage with boiling water for 1 minute. Discard the water.
Place the cabbage in a large bowl and add grated carrots, sliced onion,
red pepper, oregano, olive oil, salt, brown sugar, vinegar, and water.
Place in the refrigerator for at least 2 hours before serving.
I've altered this recipe taking out a few items that are definitely not
in the salad at La Cabana. For the original recipe, go here:
http://belgourmet.com/cooking/world/salv1.html
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