Molly's Pupusas Salvadoreñas

1. In a large bowl, mix together the masa harina and water and knead well. Knead in more water, one tablespoonful at a time, if needed to make a moist, yet firm dough. (It should not crack at the edges when you press down on it.) Cover and set aside to rest 5-10 minutes.

2. Make a ball about the size of a squash ball (smaller than a baseball) with the masa.

3. Use your thumb to make a small bowl out of the ball. Make sure the dough is spread evenly throughout and does not exceed 1 cm in thickness at any point.

4. Put a generous 1 tablespoon of desired filling into each “masa bowl” and fold the dough over to completely enclose it in the ball.

5. Carefully press the ball out with your palms (it helps to moisten them a little to prevent sticking) to form a fat tortilla-like disc (about 1 cm thick), taking care that that the filling doesn’t spill out and the edges don’t crack.

6. Heat an ungreased skillet over medium-high flame. Cook each pupusa for about 1-2 minutes on each side, until lightly browned and blistered. Remove to a plate and hold warm until all pupusas are done. Serve with curtido and salsa roja.

Variations

• Pupusas de Frijol y Queso: Bean and cheese filling. Use grated quesillo, queso fresco, farmer’s cheese, mozzarella, Swiss cheese or a combination. Add some minced green chile if you like. Refried pinto beans from a work fine for the beans. Use a shallow tablespoon of each.

• Pupusas de Chicharrones: With a filling of fried chopped pork and a little tomato sauce. A reasonable approximation can be made by grinding 1 cup of cooked bacon with a little bit of tomato sauce in a food processor.

• Pupusas Revueltas: Use a mixture of chicharrones, cheese and refried beans.

• Pupusas de Queso y Loroco: With a cheese and tropical vine flower filling. Loroco can be found in jars at many Latin markets.

• Pupusas de Arroz: A variety of pupusa that uses rice flour instead of corn masa.

• Cooked potatoes or finely minced, sautéed jalapeño peppers are also tasty fillings.

Try a mixture of different fillings!

Salsas for pupusas:

CURTIDO

Curtido is a simple cabbage salad traditionally served with pupusas. Large jars of curtido are kept at restaurants and sides of the slaw are served with most meals. Curtido is usually allowed to ferment slightly at room temperature before serving, becoming a kind of Salvadoran sauerkraut.

• Cabbage, shredded -- 1/2 head

• Carrot, peeled and grated -- 1

• Boiling water -- 4 cups

• Scallions, minced -- 3

• White vinegar -- 1/2 cup

• Water -- 1/2 cup

• Jalapeño or serrano chile pepper, minced -- 1

1. Place the cabbage and carrots in a large heat-proof bowl. Pour the boiling water into the bowl to cover the cabbage and carrots and set aside for about 5 minutes. Drain in a colander, pressing out as much liquid as possible.

2. Return the cabbage to the bowl and toss with the remaining of the ingredients. Chill and serve as an accompaniment to pupusas or as a side dish.

SALSA ROJA

• Olive oil -- 3 tablespoons

• Onion, chopped -- 1/4 cup

• Garlic, chopped -- 1 clove

• Serrano or jalapeño chile pepper, chopped -- 1

• Tomatoes, peeled, seeded and chopped -- 2 cups

• Dried oregano -- 2 teaspoons

• Salt and pepper -- to taste

• Cilantro (optional), chopped -- 1/4 cup

1. Heat the oil in a saucepan over medium flame. Add the onion, garlic and chile and sauté for 2-3 minutes, or until the onion is translucent.

2. Stir in the tomatoes and oregano and simmer for about 10 minutes. Remove from heat and cool a bit.

3. Puree the tomato sauce in a blender until smooth, adding a little water if needed. Add salt and pepper to taste, stir in cilantro if using and serve.