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<\/a>Last summer while driving through Kansas, we stopped by a road stand marked “Pupuseria”.\u00a0 I thought the name sounded funny.\u00a0 It crossed my mind that the last two syllables of the word “pupusa” actually means “cat” in Ilocano but in Tagalog there is also\u00a0the word “puso” meaning “heart”.\u00a0 There were no pictures and no one in line so I didn’t actually know what it was or what it looked like.\u00a0 I just knew it smelled amazing and I was very very hungry (also hoping that I wasn’t\u00a0about\u00a0to\u00a0eat some kitty cat heart).\u00a0\u00a0The vendor passed\u00a0me a\u00a0hot disk wrapped in wax paper and foil.\u00a0 I was excited, my first bite was absolutely yummy (a little crunchy on the top, then a soft paste of\u00a0 meat and beans, a burn on my tongue from the heat, followed by a melty and stringy white cheese that fell down and stuck to my chin).\u00a0 I like to imagine\u00a0that “pupuseria”\u00a0was the joyful sound my heart made while I was devouring it.\u00a0 “Pupuseria…pupuseria….pupuseria…”\u00a0 A low pitched, rumbly sound.\u00a0 Beautiful, eh?<\/p>\n
Pupusas are delicious pita like disks\u00a0stuffed\u00a0with meats, cheeses, beans, or a mixture of the three.\u00a0 They are a popular snack and staple food\u00a0of El Salvador.\u00a0 Grandma LoRetta sent us some corn flour recently from a mill (Heartland Mill<\/a>) near her house\u00a0for us to try out and we\u00a0just happen to\u00a0have some leftover roast pork in the refrigerator.\u00a0\u00a0I\u00a0thought of our visit last year in Kansas and the lovely pupusas we ate on the way.\u00a0 Most of the recipes I found online were pretty much the same.<\/p>\n RECIPE<\/strong><\/p>\n Dough:\u00a0 Makes 4 pupusas<\/em><\/p>\n Filling:<\/em><\/p>\n *extra oil for frying<\/em><\/p>\n Mix the flour and water and kneed the dough for a couple of minutes.\u00a0 Set aside.\u00a0 Filling should be prepared ahead of time (chop up the pork, mash the beans, and grate some cheese).\u00a0 Roll the dough into a log and cut into 8 pieces.\u00a0 Form a piece into a ball and use a rolling pin to flatten it into about a 5-6 inch diameter.\u00a0 Have some white flour on hand so the dough does not stick to the counter.\u00a0 After the first one is flattened, add some filling about 3\/4 to 1 cup.\u00a0 Form another dough into a ball and flatten it.\u00a0 Place that piece on top of the filling.\u00a0 Seal the edges.\u00a0 <\/em><\/p>\n Tip:\u00a0 Use lots of flour so it doesn’t stick on the counter then use a spatula to lift each piece onto a medium high heat iron skillet.\u00a0 <\/em><\/p>\n Cook for 2-minutes on both sides.\u00a0 Each side should be golden brown and feel crisp.\u00a0 Wait a little bit before eating or you’ll burn your tongue!\u00a0 We ate our pupusas with salsa fresca and some Shandy (half and half mixture of Corona beer and lime soda).<\/em><\/p>\n They turned out really well but they were not as good as my first taste of pupusas\u00a0probably because\u00a0mine did not have as much pork fat.\u00a0 \u00a0Many websites recommend using Maseca<\/a> brand corn flour.\u00a0 I will have to try it next time.\u00a0 By the way, the pupusas freeze really well and would make an excellent meal if you’re not in the mood for cooking some night.<\/p>\n![\"\"](\"http:\/\/driftlessappetite.com\/wp-content\/uploads\/2010\/04\/pupusas.jpg\" "\\"pupusas\\"")
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