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!
Labels: pupusas, refried beans
Pupusa Time
What a great word, i think i'll call my next pet Pupusa! I too failed with the corn flour, Carla. I'm a bit relieved that someone else did too because i thought i was experiencing bad corn flour or something. It did feel neat to play with, and i wondered if i could make grits with it. In the end, i just used 1/2 cup of corn flour to 1 1/2 cups of unbleached flour with 1 cup water. I also didn't really like the recipe that we had because the writer was never clear on just how much water to add, even after someone asked her to help them out.
I have not perfected rolling things into rounds, and i've been working on this for years now. But the filling part was yummy. I added different fillings for the 3 i made: one with refried black beans (RBB) and olives, one with the RBB, onions, and cheese, and one with RBB and cilantro. The cabbage salad was great too - i just bought pre-made cole slaw mix that came with the added touches of red cabbage and carrots, and the dressing was superb.
My avocado was not ripe enough but i had a great salsa and a party for one - J was out of town when i made this. I will try this again when he's around and we have ready-for-guacamole-avocadoes!
Labels: corn flour, pupusas
gringa fails at pupusas
2nd night to attempt
pupusas, and still not what I want them to turn out like. The corn flour feels like sand and it's fun to play with, like being at the beach! but I couldn't get it to look or taste like a good dough. I looked at other recipes, and they all only called for corn flour and water for the dough, so it must be possible. I tried mixing wheat flour in with corn flour, still not great. I filled them with refried beans. The
curtido turned out fine.
If you had more success, pretty please LMK. In the meantime I'm going back to Emporio Latino for pro pupusa goodness!
Labels: cole slaw, curtido, guacamole, pupusas, refried beans
pupusas!
Do we feel like making
pupusas this week? I've never made them myself, but I've watched the women in Kensington Market make them often enough, it doesn't look too complicated. There's one odd ingredient,
corn flour, but hopefully it's not too hard for everyone to find. The places I order pupusas always serve them with a side of "cole slaw" called
curtido. What do you think?
Labels: cole slaw, curtido, pupusas
While I was there I got pupusas with curtido, done the right way:
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!
