Culinary Tour 2010: 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
1-2 tbsp of oil
100 gr of cheese
1 teaspoon of paprika powder
500 ml boiling water
5 tbsp of white vinegar
100 ml water
1 Jalapeño or serrano chile pepper
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!!!