Friday, March 30, 2007

gringa getting better at pupusas

One more time, with feeling! I love pupuasas so much I was determined to keep on trying the dough. I went to Emporium Latino in Kensington Market last night and asked the nice woman which flour I should use, and she said "instant corn masa mix."


While I was there I got pupusas with curtido, done the right way:


Went home and tried myself again. I definitely had dud flour before, because this stuff came together much better! I made a concave ball of dough and put refried beans in the hole:

Then smushed the dough around to cover the beans:

Flattened the ball and fried the patty:

Let it cool and put it in my lunch box with some sour supreme, vegan cheeze and salsa. Much better!

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5 Comments:

At March 30, 2007 9:27 AM, Blogger Vincent Guihan said...

These looks fabulous! The flour grind (fine or coarse) is muy importante in tortillas (has to be fine), so it makes sense that it would be important to pupusas.

I did some recipe research yesterday and the big variation seems to be the water/flour ratio (some said 5/4, some said 2/1 and at least one said 2/1.5 -- which is a lot of variance, really).

What ratio did you end up using? Did you use all masa harina or mix corn and wheat? Inquiring minds want to know, since your unflagging efforts have inspired me to try making these for a weekend brunch.

 
At March 30, 2007 9:51 AM, Blogger Carla said...

Hi again Vincent! I used only the instant corn mix flour. I asked around about pupusa dough and one person actually said the elevation of where I live could affect how they turn out!

I didn’t keep track of how much water I used, sorry! I just added a tiny bit at a time until it looked like proper dough. And I dipped my hands in water a few times while forming the balls. I added a tiny amount of olive oil to the batter.

These are best fresh from the pan, so keep that in mind for your party. At Emporium Latino they keep the dough in a big metal bowl on the counter, covered with a cloth and make them one at a time as people order them.

Stagflation said he uses the same flour mix to make burritos, but he prefers wheat, AFAIK.

Practice makes perfect so I’ll keep making these now that I have the right flour.

 
At March 30, 2007 3:39 PM, Anonymous Marta said...

Looking good!
I have to be honest, prior to this post I didn't know anything about pupusas. I have never eaten one before. Of the Mexican food I have tried, I haven't enjoyed much of it, besides nachos and salsa. I guess the places I have been going to in the past didn't make it properly. And yes, Taco Bell (yuck) was one of them. I might try making a pupusa one day. Thanks for taking the mystery out of them.

 
At March 30, 2007 4:25 PM, Blogger Patrick said...

You should try the pupusas that are served at the back of Perola a few doors north on Augusta. Her beans & cheese one is primo!

 
At March 30, 2007 7:32 PM, Blogger robiewankenobie said...

now, that's the ticket! way to persevere, gringa!

that's the brand that i usually use. it is awesome for making tamales, too. we use the recipe from vegan lunchbox for the tamales, and they are swoon worthy.

 

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