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January 1, 2019

Pupusas with Chorizo & Potato filling


Traditional Salvadoran dish made of thick, handmade corn masa, filled with cheese, beans, or meat. It is typically accompanied by Curtido (a spicy cabbage slaw), and tomato salsa, and is traditionally eaten by hand, without the use of utensils. Once you taste this classic Salvadoran dish, you’ll definitely want to experiment with the fillings. 


Pupusas with Chorizo & Potato filling on plate



Pupusas are easy to make and using different delicious fillings makes this Salvadoran dish very versatile. Carnitas, shredded beef, beans, eggs, or almost any leftover can be a filling for your pupusas.



Pupusas with Chorizo & Potato Filling




What is in Pupusas with Chorizo & Potatoes


Pupusa dough: Three ingredients for the Pupusa patty
  • Corn flour: Can be bought at most major grocery stores, like Masa Harina, Maseca, or Bobś Red Mill corn flour.
  • Water: Very warm water is best
  • Salt: Kosher, sea salt, or regular can be used

Chorizo & Potatoes filling: 
  • Mexican Chorizo:  Mexican style chorizo is actually raw meat that’s been heavily seasoned with dry chilies and aromatic spices.  
  • Potatoes: I use Yukon gold potatoes, it has a buttery taste, and I don't like peeling my potatoes...so I use this potato type. But any type of potato can be used.
  • Onions: I prefer yellow onions, it is a little sweeter. White onions are great to use also, it will give you a little sharper taste.
  • Cheese: Mexican blend, Monterey jack cheese.

How to Make Pupusas and filling

  • Saute chorizo in olive oil for 5 minutes, then add diced onions and potatoes on medium heat, stir chorizo until it is fully incorporated with onion and potatoes. Cover, cook on low heat until potatoes are soft. Mash chorizo mixture when cooked. Set aside
    • For the pupusa dough: In a large bowl, stir together the Masa Harina with the water and salt and mix it thoroughly. Add more water, a teaspoon at a time, if the dough becomes too dry or cracks. Let the dough rest for 5 minutes covered with plastic wrap until ready to fill.
      • Make a patty about 4 inches round, form a bowl with dough, and spoon about 2 tablespoons of chorizo mixture, 1 tsp cheese in the center of the patty. Fold dough over toward center, and pat dough into a 4-inch patty, again.




      • Fry pupusas on medium heat, fry each side for about 5 minutes. Serve warm, top with tomato salsa and Curtido on the side. 
      • Serve with Rice and Beans, top with Curtido.



      What Fillings can I use for Pupusas

      Leftover taco meat
      Sauteed Mushrooms
      Green Chile with Pork
      Scrambled eggs with Cheese
      Potatoes and Bacon






       


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      Chorizo and Potato Pupusas



      Traditional Salvadoran dish made of thick, handmade corn masa, filled with cheese, beans, or meat.

      Ingredients:
      • 2 cups Masa Harina
      • 1-1/2 cups warm water
      • 1 tsp salt
      • 2 tbsp olive oil
      • 4 oz. Mexican chorizo
      • 1/4 cup diced onions
      • 1 potato, peeled and diced
      • 1/4 cup Monterey Jack cheese, shredded
      Instructions:

      1. For the pupusa dough: In a large bowl, stir together the Masa Harina with the water and salt if using and mix it well. Add more water if the dough becomes too dry or cracks. Let the dough rest for 5 minutes covered with plastic wrap until ready to fill.
      2. Filling Instructions: Saute chorizo in olive oil for 5 minutes, then add diced onions and potatoes on medium heat until potatoes are soft.
      3. Mash chorizo mixture when cooked. Divide dough into 8 balls (keeping them covered with a damp towel so they don’t dry out. With 1 ball in the palm of your hand, use your thumb of the opposite hand to create an indentation in the center. Pinch sides to create a well for the filling.
      4. Fill the hole with 2 Tbsp. chorizo mixture. Pinch dough around filling to enclose (it’s okay if some is poking out), then gently flatten to a 4-5" disk. Repeat with remaining dough and chorizo mixture
      5. Cook pupusa in a large cast-iron skillet or griddle over medium heat until the center slightly puffs up and pupusa has brown spots, usually 4-5 minutes per side. If filling leaks out, simply scrape off the pan after pupusa has cooked.
      6. Serve with Curtido on the side, and topped with tomato salsa. Enjoy!


        Breakfast ideas- Add egg to chorizo mixture or top with an over-easy egg.


        Dinner ideas - Serve with rice and beans on the side.

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