One thing that I am resolving to do in 2014 is cook more for myself (again, as I had done that in the past and got away from it). I definitely need to eat healthier, and cooking for oneself can help with that.
However, I also want to learn how to make some authentic Latino/Hispanic recipes for myself, as I feel that just appreciating what those cook for me is a bit...selfish, I suppose? What kind of teacher would I be if I didn't learn how to do some things on my own (and then pass on that knowledge to others).
I had first learned of Pupusas on a visit to Smoke BBQ Taqueria. Nelda, one of the owners, brought up making Pupusas with one of the waitresses, then asked if I knew what they were.
Basically, they are like corn tortilla dough, stuffed. Stuffed with what - that's up to you. A few weeks later, I found a recipe on Pinterest, pinned it...and like so many other pins, it was forgotten about.
I knew that I had leftover masa harina from something I made awhile ago (and honestly, I couldn't tell you what that was at this point!). Salt, water...always on hand. When I went grocery shopping, I picked up 2 kinds of Hispanic cheeses - queso fresco and chihuahua. I figured keeping it simple on the first attempt was smart.
I crumbled the cheeses together, and figuring that they would be pretty bland (the original recipe called for pepper jack cheese), I added some tabasco sauce.
|Queso fresco, chihuahua cheese, tabasco sauce|
|Dough. Easy to make - 3 ingredients!|
|Pupusas on a griddle|
|This one probably turned out the best...|
I ate some with some salsa, and they were a great lunch. AND I have leftovers for tomorrow (and probably the next day, too).
|Pupusa & salsa|
But first - please get on my case until I try the tortilla and empanada recipes that I have been putting off FOREVER! Peer pressure, come on!
For the pupusa recipe, click here.