Pupusas

[JennyM]

Combine dry ingredients.
Cut shortening into dry ingredients with pastry blender.
Add warm water a few drops at a time until dough is manageable.
Knead dough 15-20 times.
Let sit for 10 minutes.
Form dough into balls the size of an egg.
Roll out until 6 inches in diameter.
Add some of the cheese to the top of one tortilla and then add another tortilla on top of that.
Place on hot ungreased griddle .
Cook 2 minutes on each side.
Serve with cabbage and shredded carrots on top, or with sauerkraut or coleslaw or even a tomato sauce would be good. Topped off with shredded cheese.

[jsierra1982]

jenny i love pupusas (and my name is jennifer but my husband and his family call me jenny too).

there's a little store near my house where salvadoran women make them by making a cup shape of tortilla masa and putting a ball of grated cheese or revuelto in the cup, then closing the top of the cup into a ball. then, they pat it out just like a tortilla and somehow the cheese never comes out. your method of putting one tortilla on top of the other sounds like something i can handle. i'll give it a try!

[DeBenny]

YUMMMMM! SO happy to see this post on here! I will attempt this weekend...

Thanks Jenny!!!

[aguafria]

I love pupusas. I've seen them made, but it looks a bit too much for me. This recipe seems doable. Thanks.

[JennyM]

Its really easy to make. I roll the dough out with a pin and then when I put one on top of the other you can push down the ends...I use a silione mat so I can handle it better and you can always use water to press the ends as well. Don't forget the pork filling! grind up some chicarones in a blender and add some water to the misture...looks nasty but...yummmm

[DeBenny]

Its really easy to make. I roll the dough out with a pin and then when I put one on top of the other you can push down the ends...I use a silione mat so I can handle it better and you can always use water to press the ends as well. Don't forget the pork filling! grind up some chicarones in a blender and add some water to the misture...looks nasty but...yummmm

Jenny: the way you wrote your previous post makes it even sound close to a Gordita.

[JennyM]

Not a gordita....I just finished making them! I also found out if you cover them in the pan with a little water then they not as crispy and they taste better. My fiance wants to do it the hard way with cut outs of plastic bags....don't ask...I have no idea what he does....you are basically making a pancake on top of a pancake.

[DeBenny]

LOL!!! I could relate to you re: the "..wants to do it the hard way with cut outs of plastic bags...". My hubby is Mexican and that is how he feels that he could be effecient went making tortilla.

[ashleypinzon]

not a gordita but it is close . Guatemalan food right?
We use pork boil it till water is low then add tomato and onion fry it then on top like a cole slaw . col with zanahoria in vinegar.

[JennyM]

Its orginally Salvadorean but I put the Guatemala twist on it for my honey. :)

[jsierra1982]

there are so many versions on tortilla-like items...this summer i got a couple of cookbooks by diana kennedy, a british woman who has spent most of her life in mexico recording its culinary traditions. in one, there is a chapter called "masa fantasies" dedicated to all the various forms of appetizers made with tortilla masa. i like one that is, very simply, roast serrano chiles chopped up and mixed in the masa and pressed into very thick tortillas.

[simply-heartfelt]

My fiance wants to do it the hard way with cut outs of plastic bags....don't ask...I have no idea what he does....


This is how my hubby taught me to make sopas!!!