Does any one have a good papusa recipe?

Question

I need to recipe for sauce, salad and papusa. Thanks

Can have cheese, but have to be vegetarian.
What really befuddles me is the tomato sauce.
Thanks again

Answer 1

Pupusas

From the streets of El Salvador and Honduras, these are masa 'cakes' with a filling that is fried. The usual fillings are meat or cheese but there is no reason why beans etc could not be used.




2 cups masa harina
1 1/2 cups warm water
1 tablespoon ground cumin
salt, to taste
pepper, to taste
6 ounces mild cheese (or the fillng of your choice)
1/2 cup fresh cilantro, chopped


Mix the masa harina, cumin, salt and water into a dough which is soft but not sticky. Be prepared to add more flour if necessary. If it is too dry, add more water.
To make a 3 inch round papusa, take about half a cup of dough and roll it into a ball. flatten with your hand.
Put the filling in the centre [in this case, cheese, cilantro, salt and pepper].
Work the edges up over the filling and again form a ball, completely enclosing the filling.
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.

Serve with a finely chopped vinegary coleslaw with fiery pepper and sometimes cilantro.

.........

El Salvador's most notable dish is the pupusa. Pupusas are a thick hand-made corn tortilla (made using masa de maíz or masa de arroz, a maize or rice flour dough used in Latin American cuisine) stuffed with one or more of the following: cheese (queso) (usually a soft Salvadoran cheese called Quesillo con loroco), fried pork rind (chicharrón), chicken (pollo), refried beans (frijoles refritos), or/and queso con loroco (loroco is a vine flower bud from Central America). New stuffings such as shrimp or ayote are used by adventurous restaurants.

Pupusas are from El Salvador, but immigrants have brought the dish to areas of residence such as California, Virginia, Washington D.C., and other locations, where there are now many pupuserias (a place where pupusas are sold). Pupusas are usually served with curtido (a type of either spicy coleslaw or pickled/vinegared cabbage) and a tomato-based sauce. They are eaten with the fingers.

Pupusas come from the pipil-nahuatl word, pupushahua, which means tortilla filled with cheese, beans, chicharrón (pork), ayote, cream, carrots, etc. They were first eaten by the natives there almost three millennia ago.[citation needed]

Two other typical Salvadoran dishes are yuca frita and pan con pavo. The yuca frita is deep fried and served with curtido with chicharrones (pork cracklings) or pepesquitas (fried baby sardines) on top. The pan con pavo is a turkey submarine sandwich (hoagie). The turkey is marinated and then roasted with Pipil spices and handpulled.

Answer 2

Papusas Ingredients:


2 c Masa harina
1 1/2 c Warm water
1 T Ground cumin, made from
-lightly toasted cumin seed
Salt and pepper to taste
6 oz Ranchero cheese, or mild
-melting cheese such as
-Monterey jack, grated (2
-cups)
1/2 c Chopped cilantro

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Papusas Instructions:

In a mixing bowl, mix together the masa harina, water, cumin, and 1/2 teaspoon 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 teaspoon 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 filling.
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.
NOTE: In El Salvador, vendors everywhere sell a street food called papusas.
They look like slightly thick tortillas, about three inches in diameter.
Hidden inside is a filling -- either of cheese, as in this recipe, or spicy meat.
They are always served with a finely chopped vinegary coleslaw with fiery pepper and sometimes cilantro.
See recipe for L.
A

Answer 3

Papusas factors: 2 c Masa harina (corn flour) a million a million/2 c heat water a million T floor cumin, made out of -gently toasted cumin seed Salt and pepper to flavor 6 oz..Ranchero cheese, or mild -melting cheese which includes -Monterey jack, grated (2 -cups) a million/2 c Chopped cilantro --------------------------------------... Papusas training: In a blending bowl, combination mutually the masa harina, water, cumin, and a million/2 teaspoon salt and stir right into a attainable dough. The dough could desire to be gentle yet not sticky; upload greater flour if necessary. If dough is dry and difficult to type, upload greater water. To make 3-inch around papusas, positioned a pair of million/2 cup of the dough on your hand for each papusa. Roll right into a ball and flatten on your hand. positioned a million/3 cup cheese, a million teaspoon cilantro, and salt and pepper to flavor interior the middle. paintings the sides up over the filling and back type a ball, thoroughly enclosing the filling. This takes basically some seconds. Flatten each and every ball to a pair of million/4 inch or much less and prepare dinner the papusas on a warm, gently oiled griddle for about 3 minutes according to ingredient, or until the two facets are gently browned. Serve heat.