Pupusas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 lbs lean pork
1 tbs apple cider vinegar
2 cloves garlic
1 cube chicken bouillon
1 pack Sazon Goya w/Achiote
2 c shredded mozzarella cheese
2 c shredded cheddar cheese
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Directions: |
Directions:Cover the meat with water. Add the vinegar, garlic, chicken bouillon and Sazon w/Achiote. Bring to a boil. Reduce the heat to mid-low and simmer until meat is fork tender (abt 30 mins).
Shred the meat with your fingers or 2 forks and mix the cheeses in.
DOUGH FOR PUPUSAS
6 c Maseca flour
5 c water (aprox)
Salt
1 pk Goya Powdered Chicken Bouillon
In a large bowl, season the flour with the salt and the chicken bouillon and mix well.
Pour water 1 c at a timed with your hands incorporate it with the flour. Kneed with both hands until the masa is smooth but not too wet. Add more water if necessary. Wash and dry your hands. Pour some vegetable oil on a small plate and wet your hands with it. This will prevent the masa from sticking to your hands.
Take some masa in your hands and make a ball abt 2". Press the ball into 5" diameter disc using the palm of your hands in a clapping motion. Close your hands to create a pocket or cavity and place abt 1 rounded tablespoon filling in center of the tortilla. Close the cavity with the edges of the tortilla and flatten again using the palm of your hands.
Once you have 3 or 4 pupusas done, preheat a griddle or skillet over medium heat. Brush with oil. Place the pupusas on the preheated griddle and cook for 3-4 mins on each side or until lightly browned. Repeat with remaining masas and filling.
Serve hot on a plate. |
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Personal
Notes: |
Personal
Notes: Pupusas freeze pretty well. Just cook them, let them cool, place them on a tray and put them in a freezer. When they get hard freeze them again in a ziplock bag. When you are ready to eat them, microwave for a couple of mins. They will taste like you just prepared them.
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