Pupusa with cabbage recipe

Pipil tribes (which dwelled in the territory now known as El Salvador) first created centuries ago Pupusas, also identified as Pupisio. try out recipe of Pupusa with cabbage & other variation.

A pupusa (from Pipil pupusawa) is a traditional Salvadoran dish. The Salvadoran pupusa is a thick, hand-made corn tortilla that is filled with one or more of the following:

• Cheese (queso, generally a soft Salvadoran cheese called Quesillo)
• Fried pork rind (chicharrones)
• Chicken (pollo)
• Refried beans (frijoles refritos)
• Queso y Loroco (loroco is a shrub flower bud from Central America)

Traditionally, Pupusas are made by slapping the dough from palm to palm to flatten it out. Exotic ingredients such as shrimp, squash, or local herbs are sometimes served with pupusas. The pupusa de queso (cheese) and the pupusa revuelta with mixed ingredients of queso (cheese), frijoles (beans) and chicharrón are the most common pupusas. Characteristically, pupusas are served with a watery tomata salsa and curtido, a lightly fermented cabbage slaw with red chilies and vinegar. Pupusas are generally eaten by hand. In residents of the Washington, pupusas are a popular dish.

Pupusa with cabbage recipe:

For the pickled cabbage:

• Ingredients:
  • 1 chayote squash, shredded
  • 1/2 medium green cabbage, shredded
  • 2 carrots, shredded
  • 1 red onion, thinly sliced
  • 1 1/2 cups cider vinegar
  • 1 red bell pepper, thinly sliced
  • 1 cup water
  • 1/4 teaspoon ground cumin
  • 1 tablespoon brown sugar
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon dried Mexican oregano leaves, crushed
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 tablespoon salt
• Preparation:
  • In a large bowl, mix all the vegetables. Add the vinegar, water, spices, brown sugar and salt in a medium saucepan and heat them up to a boil. Then, pour the hot pickling liquid over the vegetables and mix the ingredients well. Before serving, let stand for at least 24 hours and stir it infrequently. In the refrigerator, this mixture can be kept well for 2 to 3 weeks with covering.

Curtido (El Salvadoran Cabbage Salad): As an optional to the pickled cabbage

• Ingredients:
  • 1 carrot, grated
  • 1/2 cup water
  • 1/2 head green cabbage, cored and shredded
  • 1 quart boiling water
  • 3 green onions, minced
  • 2 teaspoons dried oregano
  • 1 cup distilled white vinegar
• For preparation of this salad, mix cabbage and carrot in a large bowl and pour the boiling water over the mixture. Then, let the mixture to steep for 5 minutes and drain well. Return the cabbage and carrots to the bowl and add green onion, vinegar, 1/2 cup of water, and oregano. Flip until all ingredients are mixed well. Before serving, cool this salad for 20 minutes.

For the filling:

You can use any one of the filling from the following three varieties.

1. Pork filling:

• Ingredients:
  • 1 teaspoon ground black pepper
  • 3 pounds pork butt, trimmed and cubed
  • 1 teaspoon salt
  • 2 cloves garlic
  • 1 jalapeno, diced
  • 1/8 teaspoon ground cinnamon
  • 1 (15-ounce) can diced tomatoes
  • 6 cups water
  • 1 sweet onion, diced
  • 1/2 teaspoon Mexican oregano
• Preparation:
  • First, flavor the pork with the salt and pepper. Place this flavored pork in a medium saucepan and add enough water to cover by 2-inches, about 6 cups. Then, boil it and partly cover the pot; cook for about 3 hours until the meat is very gentle and almost all of the liquid has evaporated out. After that remove the cover of pork and let it slightly pan fry in its own fat. Stir the ingredients until golden brown.
  • Mix the tomatoes, onion, garlic, jalapeno, oregano and cinnamon in a blender in the meantime. Puree until smooth and add the tomato mixture to the pork in the saucepan. Stir from the bottom of the pan to relax any browned bits. Then slow down the heat and boil for another 30 minutes until pork is falling apart and most of the liquid has evaporated from the sauce. The pork mixture should be very thick and set aside this mixture to cool whereas you prepare the masa dough. (By carrying out this, you can get more pork than you need for this recipe but any leftover can be frozen and/or used in other recipes.)

2. Cheese filling:

• For this you require 3 cups of shredded cheese (use hard and cream cheese mixed together; you can mix frying cheese, mozzarella and ricotta), 3 or 4 tablespoons of heavy cream, salt, and 1/2 to 1 cup of Loroco (this will be hard to find in the U.S. So you can use very finely chopped green peppers or scallions instead). Mix it well to form a paste. It should not be too soft to avoid the paste leaking. You can use this as an optional filling.

3. Revueltas:

• Ground and fried beans (these can be canned or prepared from your favorite recipe). Add beans, chicharrón and cheese (or combine two of the three), while filling is carried out in the pupusas.

For the corn dough:

• Ingredients:
  • 2 1/4 cups warm water
  • 3 1/2 cups masa harina
  • 1/2 teaspoon salt
  • 1 1/2 cups shredded Cotija cheese
  • 1/2 medium green cabbage, shredded
  • Olive oil
• Preparation:
  • Mix masa harina with the warm water in a bowl and add salt until soft dough forms. Stand this mixture for 20 to 30 minutes. Stir this in up to a 1/4 cup of cold water until the dough become soft but not sticky. Separate the dough into 16 golf ball size pieces and keep the dough covered as you work.

To form a pupusa:

Take a little olive oil and spread it in the palm of your hands. Hold the dough ball in 1 hand and press the thumb of the other hand in the middle of the ball of dough to form a notch. Then, turn the dough and start to flatten it with your fingertips into a 4-inch concave disk resembling a small bowl. Add 2 tablespoons of the pork and 1/2 tablespoon of the shredded cheese in the center of the disk. Then, over the filling carry the edges of the dough together and squeeze them to form a seal. Press the dough into a flattened disk and flatten the dough middle and edges to form a thick pancake shape for about 4-inches in diameter. Repeat the same procedure with the remaining dough and stuffing.

After the preparation of all pupusas, lightly rub them with oil and place them on a heated and previously greased griddle over medium-high heat. Cook these pupusas each side until golden brown in spots and slightly puffy, 3 to 4 minutes per side. Serve these pupusas hot with pickled cabbage on the side.

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