Pupusas

This is a fairly authentic version of the popular Salvadorean dish. It does take some time, however it is well worth the effort! You can purchase pre-made chicharron at specialty markets, however this recipe tastes just like it. I also make the salsa roja and curtido ahead of time (the salsa freezes very well, and the curtido can stay in the fridge at least a week).

Step: 1

Combine tomato sauce, water, cilantro, green bell pepper, onion, crushed garlic, bouillon cube, and salt in a saucepan over medium-low heat. Cook and stir until vegetables are soft, about 20 minutes. Let salsa roja cool for 10 minutes.

Step: 2

Fill a blender halfway with the salsa roja. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with remaining salsa roja. Return to saucepan and simmer for 10 minutes more stirring occasionally. Allow to cool completely, about 1 hour, and refrigerate.

Step: 3

Place cabbage and carrots in a large bowl. Add 4 cups boiling water and let stand for 5 minutes. Drain well. Mix in vinegar, scallions, oregano, and red pepper flakes. Chill curtido until serving.

Step: 4

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost fully cooked and not yet crispy, 5 to 7 minutes. Transfer bacon and grease (if desired) to a food processor. Add tomatoes, quartered green bell pepper, Monterey Jack cheese, and minced garlic. Puree and season the chicharron with salt.

Step: 5

Mix

Step: 6

and 1/2 cup water together in a bowl by hand. Add the remaining water slowly, about 2 tablespoons at a time, mixing well after each addition, until dough is moist but still firm. Cover with a wet towel.

Step: 7

Heat 1/2 cup oil a large skillet over medium-high heat.

Step: 8

Take a golf ball-sized piece of dough and roll into a ball in your hands. Make a hole in the dough ball with your thumb; put a small amount of chicharron inside the hole, close it up, and flatten the ball with your hands into a thick tortilla shape. Place pupusa in the skillet and fry until golden brown, about 2 minutes per side. Repeat with the remaining dough and chicharron.

Step: 9

Serve each pupusa topped with 2 tablespoons of curtido and 1 tablespoon of salsa roja.

Per Serving: 234 calories; protein 9.9g; carbohydrates 33.8g; fat 7.7g; cholesterol 15mg; sodium 676mg.

Preparing your food in advance can be best to feel enjoyable when you do it with your favorite music in the background , a relaxing beverage of your pick or even a partner. It is helpful to write every step you fell right to create the meal , which may include everything from your tools and utensils to your ingredients . Make sure to list the ingredients in the process of it , so as not to forget one . A handwritten list is typically best.

Having the right kitchen tools is just as important as having the correct ingredients . This includes all of from pots, pans, bowls and tools that needed to those essential items that are sometimes to forget, such as parchment paper and foil. goods like crunch bottles for adding the perfect drizzle or decoration to your main food and long tweezers to range smaller and thinner dish are a must-have for any home chef.