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Old 05-13-2008
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Default The Official Pupusas Thread

I love those damn things but I have no idea how to make them. I tried the last time I made sopes but they didn't come out right.

Does anybody out in SoyLand know how to make them?

Any recipies??
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Old 05-13-2008
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Default Re: Pupusas

i got a friend that makes them

MMMMMMM they are yummy

i don't know how to make them but i would be delighted to go and learn w/you ..

that is if you don't mind small hands
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Old 05-13-2008
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Default Re: Pupusas

^^Midget pupusas?
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Old 05-13-2008
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Default Re: Pupusas

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Originally Posted by El Californio View Post
^^Midget pupusas?
there ya go
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Old 05-13-2008
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Default Re: Pupusas

umm you just get masa then put w/e you want cheese or beans then you fold it into a ball nd there you go you put them to on the stove or w/e
its easy...kinda
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Old 05-13-2008
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Default Re: Pupusas

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Originally Posted by 9907creo View Post
umm you just get masa then put w/e you want cheese or beans then you fold it into a ball nd there you go you put them to on the stove or w/e
its easy...kinda
But I've heard that the masa is prepared differently than it is for sopes and tortillas.
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Old 05-13-2008
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Default Re: Pupusas

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Originally Posted by El Californio View Post
But I've heard that the masa is prepared differently than it is for sopes and tortillas.
ya i think you have to put some oil or something...
this lady once made them for me
omg they were delicious!.
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Old 05-13-2008
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Default Re: Pupusas

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Originally Posted by 9907creo View Post
ya i think you have to put some oil or something...
this lady once made them for me
omg they were delicious!.
That's it! Do you remember what kind of oil and how much?
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Old 05-13-2008
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Default Re: Pupusas

lol.
umm i think just regular kind maybe like the corn oil or something
cuz theres ones for salad nd theres ones for food...
nd im pretty sure its the food one...
i think just a lil...
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Old 05-13-2008
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Default Re: Pupusas

Duh! I know it's not motor oil! Yeah, corn is probably it. I'll try it & let y'all know.
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Old 05-13-2008
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Originally Posted by El Californio View Post
Duh! I know it's not motor oil! Yeah, corn is probably it. I'll try it & let y'all know.

Lol.
well hey there is a whole bunch of oils. gosh.
if knew how to cook then you would know that!.
kk
if they are good ay me trais some!!!.
nd they better not be burnt.
nd be careful dont burn urself.
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Old 05-13-2008
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Default Re: Pupusas

oooh did someone say oil?????

i really wanna help w/my stubby lil fingers
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Old 05-13-2008
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Default Re: Pupusas

Sure thing. I'll be on the 1st flight to Florida. Wait a minute (thinking outloud) Btownmami is in Florida too...
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Old 05-13-2008
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Default Re: Pupusas

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Originally Posted by El Californio View Post
Sure thing. I'll be on the 1st flight to Florida. Wait a minute (thinking outloud) Btownmami is in Florida too...


mhmmm...
nd you gotta make some here too.
cuz i want them fresh nd really hott they are better like that
is that a good thing or bad??
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Old 05-13-2008
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Default Re: Pupusas

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Originally Posted by 9907creo View Post
mhmmm...
nd you gotta make some here too.
cuz i want them fresh nd really hott they are better like that
is that a good thing or bad??
That depends, how old are you?
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Old 05-13-2008
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Default Re: Pupusas

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That depends, how old are you?
i think too young for you...
im pretty sure
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Old 05-13-2008
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Default Re: Pupusas

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Originally Posted by 9907creo View Post
i think too young for you...
im pretty sure
Hit me up when you're 18, then I'll give you all the pupusas you want
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Old 05-13-2008
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Default Re: Pupusas

Of course
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Old 05-13-2008
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Default Re: Pupusas

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Originally Posted by El Californio View Post
Of course
hahaha.
sure...
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Old 05-13-2008
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Default Re: Pupusas

Quote:
Originally Posted by El Californio View Post
I love those damn things but I have no idea how to make them. I tried the last time I made sopes but they didn't come out right.

Does anybody out in SoyLand know how to make them?

Any recipies??
you were on the right track hermano....Pupusas are a lil bigger than sopes though.

I don't have a recipe for them pero, here's one I stumbled on...I just may try this myself.

Dish from El Salvador

4 c. masa harina
2 tsp. salt
2 tsp. baking powder
4 tbsp. shortening (not liquid oil)
1 1/2 c. warm water (approximately)
1/2 lb. shredded Muenster cheese

Combine dry ingredients, cut shortening into dry ingredients with pastry blender; add warm water a few drops at a time and work dough with hands until manageable. Knead dough 15-20 times then allow to stand for 10 minutes.

Form dough into balls the size of an egg; roll out one at a time until they are 6 inches in diameter. Add some of the cheese on top then put another layer of the tortilla. Place on a hot ungreased skillet (one at a time). Cook 2 minutes on each side until done. Serve with cabbage and shredded carrots on top.

http://www.internationalrecipes.net/...s/view.pl?3579
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Old 05-13-2008
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Default Re: Pupusas

well, i'm salvi, so...

do you like them with chicharron, cheese, frijoles, or what?
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Old 05-14-2008
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Default Re: Pupusas

Quote:
Originally Posted by Trucha View Post
well, i'm salvi, so...

do you like them with chicharron, cheese, frijoles, or what?
Hi Trucha!
Quote:
Originally Posted by linda
Yeah, I like the curtido. Salvadorean tomato salsa has a good flavor. I also like the chicken tamales they make.

There is a good Salvadorean restaurant here called Esmeralda's.
Oh, i know this place and they have kick ass pupusa's. Thought, u never sent me the ones u were supposed to. Thats it, i not talking to u for a few hours.


Noq this is just from what i observered. I havent made them or tried. But the recipe would seem to probably be similiar to homemade Gordita's. Not the taco bell gorditas though.
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  #23  
Old 06-15-2008
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Quote:
Originally Posted by Trucha View Post
well, i'm salvi, so...

do you like them with chicharron, cheese, frijoles, or what?
I've been to El Salvador, and there is a big difference between the ones there and the ones here. Plus not only that but I cannot eat them without a nice big pile of Cortido!!!!!!!!!

As well as I like mine with Lorroco and cheese.

Damn the ones there are way better but you can't eat too many of them because they are very rich. I still crave em to this day! EHP

I'll see if I can find a recipe for them on how to make them and post it, if I find one.


OK I just found some recipes:

Cookbook:Pupusa
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Cookbook | Recipes | Cuisines | Cuisine of El Salvador
pupusas
pupusas

A pupusa is a stuffed corn-tortilla, usually served with a spicy coleslaw called curtido. This recipe makes both.

Pupusas are hand-made and thick. Like all corn tortillas, they are made using corn masa. They are stuffed with one or more of the following:

* cheese (queso) (usually 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)

There is also the pupusa revueltas (with mixed ingredients of cheese, pork, and beans). Pupusas are from El Salvador, but immigrants have brought the dish to Southern California, where there are now many pupuserias (places where pupusas are sold). Pupusas are usually served with curtido and tomato sauce. They are eaten with the fingers.

[edit] Preparing the dough

There are different brands of corn masa to make the dough. MASECA, which can be found in most large supermarkets in the international section, is one of them but there are others. Follow the instructions on the bag for making tortilla dough, and make as much dough as needed. (One pupusa uses about as much dough as two tortillas.) Once the dough has been prepared set it aside while you prepare the filling.

[edit] Three Fillings

[edit] Cheese

* 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
* 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)
* salt to taste
o Or to avoid all these complications, try find a specialty store and buy queso con loroco( you won't get the authentic flavor from a pupusa if you use american ingredients)

Make a paste with these ingredients. To avoid the paste leaking, it should not be too soft.

[edit] Chicharron (Pork Rind Filling)

* 1 cup cooked bacon (cooked with garlic, see below).
* 4 - 5 tomatoes
* 1 green pepper
* salt to taste.

Cook bacon with some garlic (optional). Set fat aside but do not discard. Once cooked, grind bacon with the tomatoes, 1 green pepper, and salt to taste. Mix with some of the bacon fat until it has a soft consistency

[edit] Revueltas

Ground and fried beans (they can be canned or prepared from your favorite recipe).

When filling the pupusas add beans, chicharrón and cheese (or combine two of the three).

[edit] Making the pupusas

With two tablespoons of dough make a ball using your hands and later clap your hands until you make a round, thin (1/8 of an inch thick) tortilla. Continue making more tortillas this way. Put filling over one tortilla, cover with another and push down the sides to close them. This is the "beginners" method.

People who have experience do it this way: make a ball with the dough. Insert your thumb in the ball and make a hole in the center. Fill that hole with the filling, close the hole by pushing the dough on the sides up. Clap your hands carefully so that the filling doesn't come out and flatten the ball.

Cook on a slightly greased griddle, pan or electric pancake griddler and cook over low-medium heat (325-350°F) first one side, then the other until they are cooked. Each side will be ready when it no longer sticks to the pan (depending on the thickness of the tortillas, this might take 4 minutes or more per side).

Pupusas are topped with pickled cabbage and tomato sauce.

[edit] Curtido (pickled colesaw)

* chopped cabbage that has been quickly passed through boiling water
* medium onion, sliced
* carrot, finely shredded
* cooked green beans, not too soft (optional)
* beets (optional)
* horseradish (optional).
* red pepper, finely chopped (optional)
* vinegar
* water
* 1 teaspoon oregano
* salt to taste

In a glass or plastic jar with wide opening mix all the ingredients. Add vinegar and water to taste. Mix with a wooden spoon (never metal). Put the mix in the refrigerator and let it rest for a week so that the ingredients pickle.

Enjoy! EHP

Quote:
Originally Posted by Naco4Real View Post
ohhh pupusas y salvadorean chicks



ummm ummm


go to the Mission district in San francisco for the best ones around



just be careful of the MS13 boys they wil F___k u up
They have good ones. I've found good ones in Bakersfield and Los Angeles too. EHP

Cookbook:Pupusa

Cookbook | Recipes | Cuisines | Cuisine of El Salvador
pupusas
pupusas

A pupusa is a stuffed corn-tortilla, usually served with a spicy coleslaw called curtido. This recipe makes both.

Pupusas are hand-made and thick. Like all corn tortillas, they are made using corn masa. They are stuffed with one or more of the following:

* cheese (queso) (usually 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)

There is also the pupusa revueltas (with mixed ingredients of cheese, pork, and beans). Pupusas are from El Salvador, but immigrants have brought the dish to Southern California, where there are now many pupuserias (places where pupusas are sold). Pupusas are usually served with curtido and tomato sauce. They are eaten with the fingers.

[edit] Preparing the dough

There are different brands of corn masa to make the dough. MASECA, which can be found in most large supermarkets in the international section, is one of them but there are others. Follow the instructions on the bag for making tortilla dough, and make as much dough as needed. (One pupusa uses about as much dough as two tortillas.) Once the dough has been prepared set it aside while you prepare the filling.

[edit] Three Fillings

[edit] Cheese

* 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
* 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)
* salt to taste
o Or to avoid all these complications, try find a specialty store and buy queso con loroco( you won't get the authentic flavor from a pupusa if you use american ingredients)

Make a paste with these ingredients. To avoid the paste leaking, it should not be too soft.

[edit] Chicharron (Pork Rind Filling)

* 1 cup cooked bacon (cooked with garlic, see below).
* 4 - 5 tomatoes
* 1 green pepper
* salt to taste.

Cook bacon with some garlic (optional). Set fat aside but do not discard. Once cooked, grind bacon with the tomatoes, 1 green pepper, and salt to taste. Mix with some of the bacon fat until it has a soft consistency

[edit] Revueltas

Ground and fried beans (they can be canned or prepared from your favorite recipe).

When filling the pupusas add beans, chicharrón and cheese (or combine two of the three).

[edit] Making the pupusas

With two tablespoons of dough make a ball using your hands and later clap your hands until you make a round, thin (1/8 of an inch thick) tortilla. Continue making more tortillas this way. Put filling over one tortilla, cover with another and push down the sides to close them. This is the "beginners" method.

People who have experience do it this way: make a ball with the dough. Insert your thumb in the ball and make a hole in the center. Fill that hole with the filling, close the hole by pushing the dough on the sides up. Clap your hands carefully so that the filling doesn't come out and flatten the ball.

Cook on a slightly greased griddle, pan or electric pancake griddler and cook over low-medium heat (325-350°F) first one side, then the other until they are cooked. Each side will be ready when it no longer sticks to the pan (depending on the thickness of the tortillas, this might take 4 minutes or more per side).

Pupusas are topped with pickled cabbage and tomato sauce.

[edit] Curtido (pickled colesaw)

* chopped cabbage that has been quickly passed through boiling water
* medium onion, sliced
* carrot, finely shredded
* cooked green beans, not too soft (optional)
* beets (optional)
* horseradish (optional).
* red pepper, finely chopped (optional)
* vinegar
* water
* 1 teaspoon oregano
* salt to taste

In a glass or plastic jar with wide opening mix all the ingredients. Add vinegar and water to taste. Mix with a wooden spoon (never metal). Put the mix in the refrigerator and let it rest for a week so that the ingredients pickle.


Also here is a recipe for Honduran Pupusas but I've never tried them before:

http://latinamcaribbeantravel.suite1...nduran_pupusas

Hope this worked...... Enjoy! EHP

Last edited by tecpaocelotl; 06-16-2008 at 07:43 PM.
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  #24  
Old 05-13-2008
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Default Re: Pupusas

Quote:
Originally Posted by El Cocinero View Post
you were on the right track hermano....Pupusas are a lil bigger than sopes though.

I don't have a recipe for them pero, here's one I stumbled on...I just may try this myself.

Dish from El Salvador

4 c. masa harina
2 tsp. salt
2 tsp. baking powder
4 tbsp. shortening (not liquid oil)
1 1/2 c. warm water (approximately)
1/2 lb. shredded Muenster cheese

Combine dry ingredients, cut shortening into dry ingredients with pastry blender; add warm water a few drops at a time and work dough with hands until manageable. Knead dough 15-20 times then allow to stand for 10 minutes.

Form dough into balls the size of an egg; roll out one at a time until they are 6 inches in diameter. Add some of the cheese on top then put another layer of the tortilla. Place on a hot ungreased skillet (one at a time). Cook 2 minutes on each side until done. Serve with cabbage and shredded carrots on top.

http://www.internationalrecipes.net/...s/view.pl?3579

THANK YOU
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  #25  
Old 05-13-2008
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Default Re: Pupusas

Quote:
Originally Posted by El Cocinero View Post
you were on the right track hermano....Pupusas are a lil bigger than sopes though.

I don't have a recipe for them pero, here's one I stumbled on...I just may try this myself.

Dish from El Salvador

4 c. masa harina
2 tsp. salt
2 tsp. baking powder
4 tbsp. shortening (not liquid oil)
1 1/2 c. warm water (approximately)
1/2 lb. shredded Muenster cheese

Combine dry ingredients, cut shortening into dry ingredients with pastry blender; add warm water a few drops at a time and work dough with hands until manageable. Knead dough 15-20 times then allow to stand for 10 minutes.

Form dough into balls the size of an egg; roll out one at a time until they are 6 inches in diameter. Add some of the cheese on top then put another layer of the tortilla. Place on a hot ungreased skillet (one at a time). Cook 2 minutes on each side until done. Serve with cabbage and shredded carrots on top.

http://www.internationalrecipes.net/...s/view.pl?3579
so what should i bring???
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