Michael E. GeneraliElsalvadorean pupasas
January 23rd 2008 01:14
Here is a little dish i have recently tried for the first time. bloody simple and very nice. my wife and i have been going to the gorman house markets to eat these delicious pancakes for a while when we decided that they can't be to hard to make.
the recipe i found was
2 cups Masa harina
1 cup warm water
i know sound a bit simple and i am sure it would have worked if i could find masa harina ( it is some kind of corn meal) so i went to a health food store and bought a close approximation being white corn meal. i also used a little whole meal flour and some vegetable oil and salt and pepper along with the water this made quite an acceptable dough, for a gringo i am sure that no respectable cooks from Elsalvadore would agree.
my ingredients:
2 cups corn meal
1 cup wholemeale flour
1/4 cup vegetable oil
salt pepper
enough water to make a loose mix ( 2 to 3 cups)
the next bit of recipe murder i committed was in the method i placed a ball of the mix into a greased cast iron pan ( sitting on a medium to low heat) and flattened it out with a spatula then i placed cheese and creamed corn on top with a little more salt and pepper before spooning on a little more dough. and flipping it. the whole thing cooks in about five minutes and goes really wel with a bit of salsa action the hotter the better. The usaully method involves making a ball then creating a pocket with your fingers, fill the pocket with cheese and corn then close the opening and flatten the ball between your hands, my apologies to Esalvadore, but if any on can point me in the right direction for the masa harina flour then i will most certainly try the traditional method.
other fillings you can try are refried beans, salsa chilli con carne, spinach all of which work with a healthy dose of your favourite mexican style condiments.
if you are simply to lazy to cook this dish your self get down the Elsalvadorean stand at the gorman house markets on any saturday, and for $4.50 you can try the real thing.
the recipe i found was
2 cups Masa harina
1 cup warm water
i know sound a bit simple and i am sure it would have worked if i could find masa harina ( it is some kind of corn meal) so i went to a health food store and bought a close approximation being white corn meal. i also used a little whole meal flour and some vegetable oil and salt and pepper along with the water this made quite an acceptable dough, for a gringo i am sure that no respectable cooks from Elsalvadore would agree.
my ingredients:
2 cups corn meal
1 cup wholemeale flour
1/4 cup vegetable oil
salt pepper
enough water to make a loose mix ( 2 to 3 cups)
the next bit of recipe murder i committed was in the method i placed a ball of the mix into a greased cast iron pan ( sitting on a medium to low heat) and flattened it out with a spatula then i placed cheese and creamed corn on top with a little more salt and pepper before spooning on a little more dough. and flipping it. the whole thing cooks in about five minutes and goes really wel with a bit of salsa action the hotter the better. The usaully method involves making a ball then creating a pocket with your fingers, fill the pocket with cheese and corn then close the opening and flatten the ball between your hands, my apologies to Esalvadore, but if any on can point me in the right direction for the masa harina flour then i will most certainly try the traditional method.
other fillings you can try are refried beans, salsa chilli con carne, spinach all of which work with a healthy dose of your favourite mexican style condiments.
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Comment by David John Burke
culinarian
culinarian ask the chef
does sound alot like tortillas though generally the ones we eat in Aus are made with wheat flour. the puposa has a sweeter and more interesting taste and the advantage i have found with the recipe is that when i have made it without wheat flour ( even though i don't have the knack to make really nice ones this way) its a great meal base for gluten and wheat flour intolerant people. i have also used corn flour and polenta to change the consistancy. cheers, Dave.