21 September 2012

A Salvadorian Feast!

Why?  I don't know...I thought it would be a good excuse to fried up some bread with things stuffed into it.  Doesn't that sound delicious?  I did get some help from my new friends at http://www.pupusarecipe.com with the basic technique, and the traditional accompaniments, salsa rioja and curtido, are two new staples in my fridge.  Enjoy!


Black Bean Pupusas

Makes about 36

Filling:
2 cans (15 oz.) black beans
1/4 cup of vegetable oil
2 teaspoon salt
2 minced garlic cloves
1/2 cup chopped onion

In a blender, blend beans; add water a little bit at a time if too thick.


In a large frying pan over medium heat,  heat the oil and saute onion, garlic, and salt until soft and fragrant, about 5 minutes. Lower to medium low heat, add beans, and cook for about 1 hour, or until beans have thickened up. Let cool; beans should look like playdough. If beans are too runny, cook longer.

Dough:

6 cups of "Maseca" corn flour (used to make tortillas and tamale filling)
4 cups of water

Mix the flour and water in a large bowl, adding flour little by little mixing until the dough is plyable. Dough should be thick enough to make a smooth ball. If flour sticks to your hands, add more water.

Make Pupusas!


Preheat a flat pan on medim heat.  Pan is hot enough when drops of water bounce in pan.  Make a ball of dough the size of a plum and mold it to resemble a little "bowl".



Put 2 tablespoons of mixture in the center of the "bowl".  Close the dough carefully making sure all the mixture is covered.






Flatten with a tortilla press (can be purchased or improvise by using 2 plates). Make sure pupusa is no thicker than 1/2 cm.  Add a little canola oil to the  hot pan and cook for 4 minutes each side.






Salsa Rioja


Makes about 2 cups
3 tablespoons olive oil
1/4 cup chopped onion
1 clove garlic, minced
1 Serrano or jalapeño chile pepper, chopped 
2 cups tomatoes, peeled, seeded and chopped 
2 teaspoons dried oregano
Salt and pepper to taste
1/4 cup cilantro, chopped

Heat the oil in a saucepan over medium heat. Add the onion, garlic and chile and sauté for 2 to 3 minutes, or until the onion is translucent.  Stir in the tomatoes and oregano and simmer for about 10 minutes. Remove from heat and cool.  Puree the tomato sauce in a blender until smooth, adding a little water if needed. Add salt and pepper to taste, stir in cilantro if using and serve.





Curtido (cabbage salad)

Serves 4

1/2 head green cabbage, shredded
1 carrot, grated
1 quart boiling water
3 green onions, thinly sliced
1 cup white vinegar
1/2 cup water
2 teaspoons dried oregano

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.