Tuesday, January 19, 2010

Culinary Tour 2010: El Salvador

This is the second week for the Culinary Tour 2010 hosted by Joan Nova in Foodalogue and this time we are in El Salvador.

El Salvador cuisine particularly distinctive among the diverse cuisines of Central America. A blend of indigenous and Spanish influences, El Salvador food includes all sorts of stuffed delights: tamales, empanadas, pastelitos, and the ever-present pupusa. Pupusas are similar to corn tortillas, only thicker and stuffed with cheese, beans or meat. It is so fundamental to the cuisine of El Salvador that the country has even declared November 13th "National Pupusa Day."

I went with Pupusas de Arroz, i.e. pupusas made from rice flour and I chose cheese stuffing and I served with curtido ( coleslaw salad).

What we need:

400 ml of rice flour
2 tbsp of wheat flour
150 ml of water
salt
1-2 tbsp of oil

for stuffing:

100 gr of cheese
1 teaspoon of paprika powder
salt

for curtido:

1/2 cabbage
1 carrot
500 ml boiling water
3 scallions
5 tbsp of white vinegar
100 ml water
1 Jalapeño or serrano chile pepper
salt

What we have to do:

1. Combine rice flour and water and mix well. Shape into patties.
2. Spoon about 1/2 tablespoon each of cheese into center of a patty. Top with another patty and press edges of patties together to seal. No filling should be exposed. Brush with oil.
3. Cook pupusas on dry nonstick griddle or skillet over medium-high heat, turning once until browned, about 4 minutes on each side. Serve at once with tomato salsa and curtido.
4. To make curtido, place the cabbage and carrots in a large heat-proof bowl. Pour the boiling water into the bowl to cover the cabbage and carrots and set aside for about 5 minutes. Drain in a colander, pressing out as much liquid as possible. Return the cabbage to the bowl and toss with the remaining of the ingredients. Let set at room temperature for a couple hours if you like. Then chill and serve as an accompaniment to pupusas or as a side dish. Enjoy!!!

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2 comments:

  1. Thanks for continuing the journey with me -- and thanks for putting a twist on the pupusas and making them with rice flour. They look delicious.

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  2. Thanks for spotlighting Salvadorean cuisine. people rarely think past mMxican food.

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