Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Pupusa Receipe?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Pupusa Receipe?),it will help you,my kids.
ANybody a master at making pupusa's anykind is awesome...thank ya
Answers:
PUPUSAS (EL SALVADOR)
4 c. all-purpose flour
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.
Other Answers:
try google
Pupusas
(El Salvadoran thick tortillas)
Yield: about 4-5 pupusas
INGREDIENTS PREP AMOUNT
Masa harina 2 cups
Water warm 1 cup
Filling (see variations) 1 cup
METHOD
Basic Steps: Mix → Knead → Rest → Portion → Roll → Pan-bake
In a large bowl, mix together the masa harina and water and knead well. Knead in more water, one tablespoonful at a time, if needed to make a moist, yet firm dough. (It should not crack at the edges when you press down on it.) Cover and set aside to rest 5-10 minutes.
Roll dough into a log and cut into 8 equal portions. Roll each portion into a ball.
Press a hole in each ball with your thumb. Put about 1 tablespoon of desired filling into each ball and fold the dough over to completely enclose it. Press the ball out with your palms to form a disc. Be careful that the filling doesn't spill out.
Line a tortilla press with plastic and press out each ball to about 5-6" wide and about 1/4" thick. If you don't have a tortilla press, place the dough between plastic wrap and roll it out with a rolling pin.
Heat an ungreased skillet over high heat. Cook each pupusa for about 1-2 minutes on each side till lightly browned and blistered. Remove to a plate and cover till all pupusas are done. Serve with curtido.
VARIATIONS
Pupusas can be made plain or filled with any number of ingredients. Cheese, chicharrones (fried pork rinds) or refried beans are the most common fillings. For a cheese filling, use grated farmer's cheese, mozzarella, queso fresco or Swiss. If you can't find chicharrones, grind 1 cup of cooked bacon with a little bit of tomato sauce in a food processor. Cooked potatoes or finely minced, sautéed jalape?o peppers are also tasty fillings. Try a mixture of different fillings.
The above recipe uses masa harina, a special dried cornmeal flour used in making tortillas, tamales, etc. If you are able to get fresh masa, definitely use it instead. The flavor will be much fresher. Just substitute the masa harina and water with fresh masa. One pound will make about 8-10 pupusas.
NOTES
Pupusas are a particularly Salvadoran food. Salvadoran restaurants that serve them are called pupuserías.
Curtido, a type of coleslaw, is typically served with pupusas.
Pupusas are traditionally made by slapping the dough from palm to palm to flatten it out. I find the tortilla press to be quicker and easier for beginners.
Source(s):
http://www.whats4eats.com/recipes/r_st_pupusa.html
Papusas (Salvadoran)
2 c masa harina
1 1/2 c warm water
1 tb ground cumin
salt and pepper
6 oz Monterey jack cheese; grated
1/2 c cilantro; chopped
In a mixing bowl, mix together the masa harina, water, cumin, and 1/2 tsp.
salt and stir into a manageable dough. The dough should be soft but not
sticky; add more flour if needed. If dough is dry and hard to form, add
more
water.
To make 3-inch round papusas, put about 1/2 cup of the dough in your hand
for
each papusa. Roll into a ball and flatten in your hand. Put 1/3 cup cheese,
1
tsp. cilantro, and salt and pepper to taste in the center. Work the edges
up
over the filling and again form a ball, completely enclosing the fillling.
This takes only a few seconds. Flatten each ball to about 1/4-inch or less
and
cook the papusas on a hot, lightly oiled griddle for about 3 minutes per
side,
or until both sides are lightly browned. Serve warm.
Makes 6 papusas.
Another Recipe:
Masa harina 2 cups
Water warm 1 cup
Filling (see variations)1 cup
Basic Steps: Mix → Knead → Rest → Portion → Roll → Pan-bake
1. In a large bowl, mix together the masa harina and water and knead well. Knead in more water, one tablespoonful at a time, if needed to make a moist, yet firm dough. (It should not crack at the edges when you press down on it.) Cover and set aside to rest 5-10 minutes.
2. Roll dough into a log and cut into 8 equal portions. Roll each portion into a ball.
3. Press a hole in each ball with your thumb. Put about 1 tablespoon of desired filling into each ball and fold the dough over to completely enclose it. Press the ball out with your palms to form a disc. Be careful that the filling doesn't spill out.
4. Line a tortilla press with plastic and press out each ball to about 5-6" wide and about 1/4" thick. If you don't have a tortilla press, place the dough between plastic wrap and roll it out with a rolling pin.
5. Heat an ungreased skillet over high heat. Cook each pupusa for about 1-2 minutes on each side till lightly browned and blistered. Remove to a plate and cover till all pupusas are done. Serve with curtido.
VARIATIONS
* Pupusas can be made plain or filled with any number of ingredients. Cheese, chicharrones (fried pork rinds) or refried beans are the most common fillings. For a cheese filling, use grated farmer's cheese, mozzarella, queso fresco or Swiss. If you can't find chicharrones, grind 1 cup of cooked bacon with a little bit of tomato sauce in a food processor. Cooked potatoes or finely minced, sautéed jalape?o peppers are also tasty fillings. Try a mixture of different fillings.
* The above recipe uses masa harina, a special dried cornmeal flour used in making tortillas, tamales, etc. If you are able to get fresh masa, definitely use it instead. The flavor will be much fresher. Just substitute the masa harina and water with fresh masa. One pound will make about 8-10 pupusas.
oh here!. i found this off the internet one time and OMG! it is SOOOO! delicious! the best ever! im not sure but i think i have the source.
Pupusas (EL SALVADOR)
Makes 25 pupusas
1 pound ground turkey breast
? large onion, finely diced
1 clove garlic, minced
1 medium fres green chili, seeded and minced
1 small tomato, finely chopped
? teaspoon cumin
? pound low-fat white cheese, grated
? teaspoon salt
5 cups flour
water, about 4 cups
1 teaspoon vegetable oil
1. In a large, non-stick saucepan, over high heat, cook the turkey, onion, and garlic until cooked through. If necessary, add small amounts of water to the turkey to prevent sticking. When the meat is firm, reduce heat to low and add the chili, tomato, and cumin. Let mixture cook until all liquid has evaporated. Set aside to cool. Stir in the cheese and salt.
2. Put the flour in a large mixing bowl and stir in enough water to make a tortilla-like dough. Divide the dough into 25 pieces and roll each into a ball. Flatten each ball between the palms of your hands to ?-inch. Put a spoonful of the meat mixture in the middle of each disk of dough and enclose it firmly. Flatten the pupusas again until they about ?-inch thick.
3. To cook, heat a flat, heavy-bottom skillet until it is very hot. Brush the skillet with a little oil. Cook the pupusas on each side for 4 to 5 minutes until nicely browned. Serve immediately.
Serve with curtido.
Source(s):
http://www.ma.iup.edu/Pueblo/latino_cultures/recipes.html#el%20salvador
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Pupusa Receipe?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Pupusa Receipe?),it will help you,my kids.
ANybody a master at making pupusa's anykind is awesome...thank ya
Answers:
PUPUSAS (EL SALVADOR)
4 c. all-purpose flour
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.
Other Answers:
try google
Pupusas
(El Salvadoran thick tortillas)
Yield: about 4-5 pupusas
INGREDIENTS PREP AMOUNT
Masa harina 2 cups
Water warm 1 cup
Filling (see variations) 1 cup
METHOD
Basic Steps: Mix → Knead → Rest → Portion → Roll → Pan-bake
In a large bowl, mix together the masa harina and water and knead well. Knead in more water, one tablespoonful at a time, if needed to make a moist, yet firm dough. (It should not crack at the edges when you press down on it.) Cover and set aside to rest 5-10 minutes.
Roll dough into a log and cut into 8 equal portions. Roll each portion into a ball.
Press a hole in each ball with your thumb. Put about 1 tablespoon of desired filling into each ball and fold the dough over to completely enclose it. Press the ball out with your palms to form a disc. Be careful that the filling doesn't spill out.
Line a tortilla press with plastic and press out each ball to about 5-6" wide and about 1/4" thick. If you don't have a tortilla press, place the dough between plastic wrap and roll it out with a rolling pin.
Heat an ungreased skillet over high heat. Cook each pupusa for about 1-2 minutes on each side till lightly browned and blistered. Remove to a plate and cover till all pupusas are done. Serve with curtido.
VARIATIONS
Pupusas can be made plain or filled with any number of ingredients. Cheese, chicharrones (fried pork rinds) or refried beans are the most common fillings. For a cheese filling, use grated farmer's cheese, mozzarella, queso fresco or Swiss. If you can't find chicharrones, grind 1 cup of cooked bacon with a little bit of tomato sauce in a food processor. Cooked potatoes or finely minced, sautéed jalape?o peppers are also tasty fillings. Try a mixture of different fillings.
The above recipe uses masa harina, a special dried cornmeal flour used in making tortillas, tamales, etc. If you are able to get fresh masa, definitely use it instead. The flavor will be much fresher. Just substitute the masa harina and water with fresh masa. One pound will make about 8-10 pupusas.
NOTES
Pupusas are a particularly Salvadoran food. Salvadoran restaurants that serve them are called pupuserías.
Curtido, a type of coleslaw, is typically served with pupusas.
Pupusas are traditionally made by slapping the dough from palm to palm to flatten it out. I find the tortilla press to be quicker and easier for beginners.
Source(s):
http://www.whats4eats.com/recipes/r_st_pupusa.html
Papusas (Salvadoran)
2 c masa harina
1 1/2 c warm water
1 tb ground cumin
salt and pepper
6 oz Monterey jack cheese; grated
1/2 c cilantro; chopped
In a mixing bowl, mix together the masa harina, water, cumin, and 1/2 tsp.
salt and stir into a manageable dough. The dough should be soft but not
sticky; add more flour if needed. If dough is dry and hard to form, add
more
water.
To make 3-inch round papusas, put about 1/2 cup of the dough in your hand
for
each papusa. Roll into a ball and flatten in your hand. Put 1/3 cup cheese,
1
tsp. cilantro, and salt and pepper to taste in the center. Work the edges
up
over the filling and again form a ball, completely enclosing the fillling.
This takes only a few seconds. Flatten each ball to about 1/4-inch or less
and
cook the papusas on a hot, lightly oiled griddle for about 3 minutes per
side,
or until both sides are lightly browned. Serve warm.
Makes 6 papusas.
Another Recipe:
Masa harina 2 cups
Water warm 1 cup
Filling (see variations)1 cup
Basic Steps: Mix → Knead → Rest → Portion → Roll → Pan-bake
1. In a large bowl, mix together the masa harina and water and knead well. Knead in more water, one tablespoonful at a time, if needed to make a moist, yet firm dough. (It should not crack at the edges when you press down on it.) Cover and set aside to rest 5-10 minutes.
2. Roll dough into a log and cut into 8 equal portions. Roll each portion into a ball.
3. Press a hole in each ball with your thumb. Put about 1 tablespoon of desired filling into each ball and fold the dough over to completely enclose it. Press the ball out with your palms to form a disc. Be careful that the filling doesn't spill out.
4. Line a tortilla press with plastic and press out each ball to about 5-6" wide and about 1/4" thick. If you don't have a tortilla press, place the dough between plastic wrap and roll it out with a rolling pin.
5. Heat an ungreased skillet over high heat. Cook each pupusa for about 1-2 minutes on each side till lightly browned and blistered. Remove to a plate and cover till all pupusas are done. Serve with curtido.
VARIATIONS
* Pupusas can be made plain or filled with any number of ingredients. Cheese, chicharrones (fried pork rinds) or refried beans are the most common fillings. For a cheese filling, use grated farmer's cheese, mozzarella, queso fresco or Swiss. If you can't find chicharrones, grind 1 cup of cooked bacon with a little bit of tomato sauce in a food processor. Cooked potatoes or finely minced, sautéed jalape?o peppers are also tasty fillings. Try a mixture of different fillings.
* The above recipe uses masa harina, a special dried cornmeal flour used in making tortillas, tamales, etc. If you are able to get fresh masa, definitely use it instead. The flavor will be much fresher. Just substitute the masa harina and water with fresh masa. One pound will make about 8-10 pupusas.
oh here!. i found this off the internet one time and OMG! it is SOOOO! delicious! the best ever! im not sure but i think i have the source.
Pupusas (EL SALVADOR)
Makes 25 pupusas
1 pound ground turkey breast
? large onion, finely diced
1 clove garlic, minced
1 medium fres green chili, seeded and minced
1 small tomato, finely chopped
? teaspoon cumin
? pound low-fat white cheese, grated
? teaspoon salt
5 cups flour
water, about 4 cups
1 teaspoon vegetable oil
1. In a large, non-stick saucepan, over high heat, cook the turkey, onion, and garlic until cooked through. If necessary, add small amounts of water to the turkey to prevent sticking. When the meat is firm, reduce heat to low and add the chili, tomato, and cumin. Let mixture cook until all liquid has evaporated. Set aside to cool. Stir in the cheese and salt.
2. Put the flour in a large mixing bowl and stir in enough water to make a tortilla-like dough. Divide the dough into 25 pieces and roll each into a ball. Flatten each ball between the palms of your hands to ?-inch. Put a spoonful of the meat mixture in the middle of each disk of dough and enclose it firmly. Flatten the pupusas again until they about ?-inch thick.
3. To cook, heat a flat, heavy-bottom skillet until it is very hot. Brush the skillet with a little oil. Cook the pupusas on each side for 4 to 5 minutes until nicely browned. Serve immediately.
Serve with curtido.
Source(s):
http://www.ma.iup.edu/Pueblo/latino_cultures/recipes.html#el%20salvador
correctness,It's Non-profit and only for informational purposes.
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